blueberry, oatmeal & flaxseed muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Ingredients:*Whole Wheat Flour, 1 cup(remove)Oats, Quaker, 2.75 cup(remove)*Brown Sugar - Light Brown, 36 tsp(remove)**Flax Seed Meal (ground flax), 6 tbsp(remove)Baking Soda, 2 tsp(remove)Baking Powder, .50 tsp(remove)Cinnamon, ground, 2 tsp(remove)Egg, fresh, whole, raw, 1 large, slightly beaten*Buttermilk, 1 cup(remove)*Crisco Pure Vegetable Oil, 16 tbsp(remove)Blueberries, fresh, 2 cup(remove
1.heat oven to 350 and line standard muffin tin with paper liners. in a large bowl, stir together flour, oats, sugar, flaxseed, baking soda and powder and cinnamon.
2. add the eggs, oil, buttermilk and 3/4 cup water. mix untl the dry and wet ingredients are just combined, and then fold in the blueberries. spoon the batter into the muffin cups, filling each to the the top, and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. cool in pans for 5 minutes, then turn out onto a rack and cool completely before serving.
Serving Size: makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user AENGHLIS.
2. add the eggs, oil, buttermilk and 3/4 cup water. mix untl the dry and wet ingredients are just combined, and then fold in the blueberries. spoon the batter into the muffin cups, filling each to the the top, and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. cool in pans for 5 minutes, then turn out onto a rack and cool completely before serving.
Serving Size: makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user AENGHLIS.
Nutritional Info Amount Per Serving
- Calories: 236.4
- Total Fat: 14.7 g
- Cholesterol: 10.3 mg
- Sodium: 158.4 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 3.3 g
- Protein: 3.9 g
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