Lemon Blueberry Oatmeal Muffins |
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Prep Time: 15 Minutes Cook Time: 24 Minutes |
Ready In: 39 Minutes Servings: 6 |
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Got this recipe from . Turned out wonderful. I left out the lemon, but they still tasted great! Ingredients:
1 3/4 cups quaker oats, divided (quick or old fashioned, uncooked) |
2 tablespoons firmly packed brown sugar |
1 cup all-purpose flour (add an additional 2 tablespoons if using old fashioned oats) |
1/2 cup granulated sugar |
1 tablespoon baking powder |
1/4 teaspoon salt (optional) |
1 cup skim milk |
2 egg whites, lightly beaten |
2 tablespoons vegetable oil |
1 teaspoon grated lemon peel |
1 teaspoon vanilla |
1 cup blueberries (if frozen, do not thaw) |
Directions:
1. Heat oven to 400°F Line 12 medium muffin cups with paper baking cups. For topping, combine 1/4 cup oats and brown sugar; set aside.
2. For muffins, combine 1-1/2 cups oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well.
3. Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.
4. Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.
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