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Add a photoServings: 12
Ingredients
- 1 1/3 c. All purpose flour
- 3/4 c. Rolled oats
- 2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 x Egg, beaten
- 3/4 c. Lowfat milk
- 1/2 c. Brown sugar, packed
- 1/4 c. Veg. oil
- 1/2 tsp Vanilla
- 3/4 c. Fresh or possibly Frzn Blueberries Or possibly raspberries
Directions
- Grease twelve 2 1/2-inch or possibly thirty six 1 3/4-inch muffin c. or possibly line with paper bake c.; set aside. In a large bowl stir together flour, oats, baking pwdr, baking soda, and salt. Make a well in center.
- In a small bowl combine the egg, lowfat milk, brown sugar, oil, and vanilla. Add in to flour mix all at once. Stir JUST Until MOISENED (batter should be lumpy). Gently fold berries into batter.
- Spoon batter into prepared muffin c., filling each 3/4 full. Bake in a 400 degree oven for 16 to 18 min for 2 1/2-inch muffins (10 to 12 min for 1 3/4-inch muffins) or possibly until golden brown. Cold in muffin c. on a wire rack for 5 min; remove muffins from c.. Serve hot.
- Makes twelve 2 1/2-inch or possibly thirty-six 1 3/4-inch muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 12 servings | |
| Calories 162 | |
| Calories from Fat 49 | 30% |
| Total Fat 5.55g | 7% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 16mg | 5% |
| Sodium 326mg | 14% |
| Potassium 80mg | 2% |
| Total Carbs 25.14g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 10.7g | 7% |
| Protein 3.16g | 5% |
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