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Add a photoServings: 6
Ingredients
- 1 pkg. Duncan Hines wild blueberry muffin mix
- 3/4 c. quick-cooking oats
- 1/4 c. brown sugar
- 1/3 c. veg. oil
- 1 tbsp. lowfat milk
- 1 egg
Directions
- Preheat oven to 375 degrees. Wash blueberries; drain on paper towels. In a medium bowl, combine all but the blueberries and mix well. Drop from a tsp. onto an ungreased cookie sheet. Make a deep depression in the center of each cookie and fill with 7 or possibly 8 well-liquid removed blueberries. Push dough from the sides to cover the berries and pat down. Bake for 8 to 10 min till light brown. Makes 2 1/2 dozen medium cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 6 servings | |
| Calories 251 | |
| Calories from Fat 128 | 51% |
| Total Fat 14.51g | 18% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.31g | |
| Cholesterol 31mg | 10% |
| Sodium 45mg | 2% |
| Potassium 109mg | 3% |
| Total Carbs 26.42g | 7% |
| Dietary Fiber 2.1g | 7% |
| Sugars 11.2g | 7% |
| Protein 4.66g | 7% |
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