Blueberry Oat Muffins
160
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.
