Oatmeal blueberry/walnut muffins
- Number of Servings: 12
Ingredients
Ingredients:smart balance light buttery spread w/ extra virgin olive oil, 1/2 cups*Whole Wheat Flour, 0.75 cup (remove)*White flour, .75 cup (remove)Walnuts, 1 cup, chopped (remove)Granulated Sugar, .75 cup (remove)Egg, fresh, 2 large (remove)Oats, .75 cup (remove)Baking Powder, 2 tsp (remove)Baking Soda, .5 tsp (remove)Cinnamon, ground, .5 tsp (remove)Salt, .25 tsp (remove)Milk, nonfat, .75 cup (remove)Blueberries, fresh, 1.5 cup (remove)
Preheat oven to 400 degrees. Line muffin cups with liners. In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating until combined. Beat in vanilla.
In a medium bowl, combine flour, oats, baking powder, and baking soda, cinnamon, and salt. Gradually add to butter mixture alternately with milk, beginning and ending with flur mixture. (Do not over mix). Gently stir in blueberries. Spoon batter eventlyint prepared muffin cups, filling 3/4 full. Bake for 9 minutes or until golden brown. Let cool in pans for 5 minutes. Remve from pans, and serve warm.
Number of Servings: 12
Recipe submitted by SparkPeople user LUVNME2DAY.
In a medium bowl, combine flour, oats, baking powder, and baking soda, cinnamon, and salt. Gradually add to butter mixture alternately with milk, beginning and ending with flur mixture. (Do not over mix). Gently stir in blueberries. Spoon batter eventlyint prepared muffin cups, filling 3/4 full. Bake for 9 minutes or until golden brown. Let cool in pans for 5 minutes. Remve from pans, and serve warm.
Number of Servings: 12
Recipe submitted by SparkPeople user LUVNME2DAY.
Nutritional Info Amount Per Serving
- Calories: 249.5
- Total Fat: 11.4 g
- Cholesterol: 35.7 mg
- Sodium: 216.8 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 3.4 g
- Protein: 5.6 g
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