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Blueberry Oat Muffins

SUBMITTED BY: Mildred Mummau

"Looking for a tasty option to cereal or toast for breakfast? Try these tender muffins. 'They're so full of blueberry and oat flavor that no one ever believes they are low in fat,' reports Mildred Mummau from Mt. Joy, Pennsylvania."

RECIPE RATING:

Read Reviews (4)

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PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
1/2 cup water
1/3 cup vegetable oil
1 cup fresh or frozen blueberries
TOPPING:
2 tablespoons sugar
1/4 teaspoon ground cinnamon

DIRECTIONS

In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill paper-lined muffin cups or muffin cups coated with nonstick cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins.
Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

FOOTNOTES

If using frozen blueberries, do not thaw before adding to batter.
Nutritional Analysis: One muffin equals 177 calories, 7 g fat (0 saturated fat), 0 cholesterol, 131 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

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REVIEWS

Reviewed on Mar. 27, 2008 by lastbatch

I read the reviews first and got very worried, but I wanted to make them anyway so I changed... MORE

Reviewed on Oct. 13, 2007 by Jenna F.

I chose these muffins to use up some quick oats that have been hanging around. I doubled the... MORE

Reviewed on Oct. 26, 2006 by Sheri S.

I thought these were good, but my husband thought they were dry. I substituted applesauce for... MORE

Reviewed on Jul. 28, 2008 by sahm

I halfed the recipe, used whole wheat flour and bananas instead of blueberries. Turned out... MORE