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Quaker's: Lemon Blueberry Oatmeal Muffins

 
C848d09b70ebd27334f4 550
118

Yield

12

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

Topping
¼ cup oats, quick cooking
*
2 tablespoons sugar
granulated
Muffins
1 ½ cups oats, quick cooking
*
1 cup all-purpose flour
½ cup sugar
granulated
1 tablespoon baking powder
¼ teaspoon salt
optional
1 cup milk, skim
2 each egg whites
*
2 tablespoons vegetable oil
1 teaspoon lemon zest
grated
1 teaspoon vanilla extract
1 cup blueberries
fresh or frozen

Directions

Heat oven to 400 F.

Line 12 muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray.

For topping, combine ¼ cup oats and sugar; mix well.

Set aside. For muffins, combine 1½ cups oats, and remaining dry ingredients; mix well. Add combined milk, egg whites, oil, lemon peel and vanilla, mixing just until dry ingredients are moistened. Gently stir in blueberries. Fill muffin cups almost full. Sprinkle with reserved topping, patting gently. Bake 20 to 24 minutes or until light golden brown. Let muffins stand a few minutes; remove from pan.

Note for Jumbo Muffins: Heat oven to 400 F. Line 6 jumbo muffin cup with paper baking cups or spray bottoms only with no-stick cooking spray. For topping, combine 2 tablespoons old fashioned oats and 1 tablespoon granulated sugar; set aside. Proceed as recipe directs except bake muffins 28 to 32 minutes or light golden brown. Let muffins stand a few minutes; remove from pan.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 11219% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 61mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 3%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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