Blueberry Oat Muffins
178
Ingredients
| 1 | cup |
oats, quick cooking
|
|
| 1 | tablespoon |
lemon juice
to sour milk |
|
| 1 | cup |
milk
less 1 tbsp |
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
brown sugar
|
* |
| 1 | each |
eggs
lightly beaten |
|
| ¼ | cup |
margarine
melted |
|
| 1 | cup |
blueberries
or cranberries, without thawing |
Directions
Add milk to lemon juice in 4 cup measure. Let stand, combine oats.
Combine flour, baking powder, baking soda, salt and brown sugar in mixing bowl, stir well.
Add egg and melted butter to oat mixture. Mix well.
Add oat mixture all at once to dry ingredients. Stir just until all ingredients are moistened. Gently fold in blueberries.
Fill prepared muffin cups ¾ full. Bake at 400℉ (200℃) for 20 min or until top springs back and is lightly browned.
Nutrition Facts
Serving Size 57g (2.0 oz)Amount per Serving
Calories 10642% of calories from fat
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 17mg
6%
Sodium 186mg
8%
Total Carbohydrate
4g
4%
Dietary Fiber 1g
4%
Sugars g
Protein
6g
Vitamin A 5%
•
Vitamin C 3%
Calcium 4%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
