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Blueberry-Oatmeal Muffins

  By RFChef  

December 27, 2012

  • Yields: 12 Muffins

Directions

1Heat oven to 400°F.

2Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.

3Beat egg in large bowl; stir in remaining ingredients, except blueberries, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.

4Bake 20 to 25 minutes or until golden brown.

5Immediately remove from pan.

6Serve warm.

source: Family Features

Ingredients

1 egg

1 1/2 cups Colombo® nonfat or low-fat plain yogurt

1 1/4 cups Gold Medal® all-purpose flour

1 cup quick-cooking oats

2/3 cup packed brown sugar

1/4 cup margarine or butter, softened

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/4 teaspoon salt, if desired

1 cup fresh New England blueberries (may substitute thawed and drained frozen blueberries)

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