Oat and Berry Muffins

Name: Oat and Berry Muffins Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 1 cup Whole Wheat Flour; 0.25 cup Oat Bran; 1.33 cup rolled oats; 1 tbsp *Flax Seed Meal (ground flax); 0.5 tsp Baking Soda; 1.5 tsp Baking Powder; 1 tsp Salt; 1 large Egg fresh whole raw; 1 cup Milk - Skim (Non Fat); 8 tbsp PC Fancy Molasses; 0.25 cup Butter unsalted; 300 grams Banana fresh; 0.25 cup whole Cranberries; 0.25 cup unthawed Blueberries frozen (unsweetened); 0.25 cup unthawed Strawberries frozen unsweetened; 0.25 cup *Great Value Red Raspberries Frozen

Minutes to Prepare: 20
Minutes to Cook: 25

Number of Servings: 12

Ingredients

1 cup Whole Wheat Flour 0.25 cup Oat Bran 1.33 cup rolled oats 1 tbsp *Flax Seed Meal (ground flax) 0.5 tsp Baking Soda 1.5 tsp Baking Powder 1 tsp Salt 1 large Egg, fresh, whole, raw 1 cup Milk - Skim (Non Fat) 8 tbsp PC Fancy Molasses 0.25 cup Butter, unsalted 300 grams Banana, fresh 0.25 cup, whole Cranberries 0.25 cup, unthawed Blueberries, frozen (unsweetened) 0.25 cup, unthawed Strawberries, frozen, unsweetened 0.25 cup *Great Value Red Raspberries Frozen

Directions

Preheat oven to 400 degrees F & prepare a 12-cup muffin tin (coat with non-stick spray or line with paper liners). Melt butter, mash bananas, lightly beat egg & mix these items with the molasses and milk. In a separate bowl mix dry ingredients, then stir in frozen berries. Gently fold in the wet mixture with the dry mixture until just mixed. Pour batter into muffin tin & bake for 25 to 30 minutes. Cool muffins for a couple of minutes in pan before placing on a cooling rack.

Serving Size:�12 muffins

Servings Per Recipe: 12

Nutritional Info Amount Per Serving