Blueberry Oatmeal Muffins (BHG adaptation)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 251.7
- Total Fat: 11.1 g
- Cholesterol: 35.4 mg
- Sodium: 312.5 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 4.8 g
- Protein: 5.9 g
View full nutritional breakdown of Blueberry Oatmeal Muffins (BHG adaptation) calories by ingredient
Introduction
Addapted from better homes and garden's recipe. Addapted from better homes and garden's recipe.Number of Servings: 6
Ingredients
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1 1/3 cup Whole Wheat Flour
3/4 cup Oatmeal, plain
1/4 cup Splenda
2 tsp Baking Powder
1/4 tsp Salt
1 large Egg
3/4 cup Almond Breeze Almond Milk, Original
1/4 cup Olive Oil
1 cup Blueberries
1/4 cup Brown Sugar (optional)
Directions
1. Spray 6 large muffin tins with cooking spray and preheat oven to 400 degrees F.
2. Combine dry ingredients in one bowl.
3. Combine wet ingredients in another bowl.
4. Add wet ingredients into dry slowly and mix well.
5. Fold in blueberries.
6. Scoop into muffin tin and sprinkle with brown sugar if desired.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
Number of Servings: 6
Recipe submitted by SparkPeople user ERICALYNNE5.
2. Combine dry ingredients in one bowl.
3. Combine wet ingredients in another bowl.
4. Add wet ingredients into dry slowly and mix well.
5. Fold in blueberries.
6. Scoop into muffin tin and sprinkle with brown sugar if desired.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
Number of Servings: 6
Recipe submitted by SparkPeople user ERICALYNNE5.