Lemon Blueberry Oatmeal Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1-3/4 cups QuakerŽ Oats (quick or old fashioned, uncooked), divided 2 Tbsp. firmly packed brown sugar 1 cup all-purpose flour (add an additional 2 tablespoons if using old fashioned oats) 1/2 cup granulated sugar 1 Tbsp. baking powder 1/4 teaspoon salt (optional) 1 cup skim milk 2 egg whites or 1/4 cup egg substitute with yolk or 1 egg 2 Tbsp. canola oil 1 tsp. grated lemon peel 1 tsp. vanilla 1 cup fresh or frozen blueberries (do not thaw)
Heat oven to 400°F. Spray 12 medium muffin cups with cooking spray; set aside. For topping, combine 1/4 cup oats and brown sugar; set aside.
In large bowl, combine remaining 1-1/2 cups oats with remaining dry ingredients; mix well. In small bowl, combine milk, egg substitute, oil, lemon peel and vanilla; mix well. Add to dry ingredients; stir just until moistened. (Do not overmix.) Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.
Bake 18 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
Prep Time: 20 min
Cook Time Time: 18 min
Number of Servings: 12
Recipe submitted by SparkPeople user LORIWHITCOMB.
In large bowl, combine remaining 1-1/2 cups oats with remaining dry ingredients; mix well. In small bowl, combine milk, egg substitute, oil, lemon peel and vanilla; mix well. Add to dry ingredients; stir just until moistened. (Do not overmix.) Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.
Bake 18 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
Prep Time: 20 min
Cook Time Time: 18 min
Number of Servings: 12
Recipe submitted by SparkPeople user LORIWHITCOMB.
Nutritional Info Amount Per Serving
- Calories: 152.9
- Total Fat: 3.7 g
- Cholesterol: 0.1 mg
- Sodium: 196.0 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 2.8 g
- Protein: 3.4 g
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