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Lemon Blueberry Oatmeal Muffins
1/4 c QUAKER Oats uncooked (quick or old fashioned)
2 tb Granulated sugar
1 1/2 c QUAKER Oats uncooked (quick or old fashioned)
1 c All-purpose flour
1/2 c Granulated sugar
1 tb Baking powder
1/4 ts Salt (optl)
1 c Skim milk
2 Egg whites or 1 egg, slightly beaten
2 tb Vegetable oil
1 ts Grated lemon peel
1 ts Vanilla
1 c Blueberries fresh or frozen
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 1/4 cup oats
and sugar; mix well. Set aside. For muffins, combine 1-1/2 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.