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| INGREDIENTS |
| 1 cup |
flour |
| 1 cup |
oatmeal |
| 3 tbsp. |
sugar |
| 1 tsp. |
salt |
| 4 tsp. |
baking powder |
| 1 cup |
fresh blueberries, washed |
| 1 |
egg |
| 1 cup |
skim milk |
| 1/4 cup |
vegetable oil |
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| RECIPE |
- Preheat oven to 400 degrees F.
- In a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder.
- Carefully mix in the blueberries.
- In another bowl, break the egg and use a fork to beat it. Add the milk and vegetable, mix together.
- Add the egg mixture to the dry ingredients.
- Using a large spoon, mix together about 25-30 strokes. Do not over mix, it should be lumpy.
- Line muffin tins with paper liners or spray with non fat cooking spray.
- Fill each muffin tin about 2/3 full.
- Bake in preheated oven for 20 minutes. Remove from oven and muffin tins. Cool on a wire rack. (Insert a knife in the center to make sure they are done. The knife should come out clean.)
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| SERVING SUGGESTION |
SERVING SIZE:
1 muffin
NUMBER OF SERVINGS:
12
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| NUTRITION FACTS |
| |
| Calories |
136 |
|
| Total Fat |
6 g |
|
| Sodium |
344 mg |
|
| Total Carbohydrates |
19 g |
|
| Fiber |
1 g |
|
| Protein |
3 g |
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