Mixed Berry-Oat Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 169.5
- Total Fat: 5.8 g
- Cholesterol: 18.0 mg
- Sodium: 144.5 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 1.7 g
- Protein: 4.2 g
View full nutritional breakdown of Mixed Berry-Oat Muffins calories by ingredient
Introduction
Make ahead for several days' worth of breakfast! Make ahead for several days' worth of breakfast!Number of Servings: 12
Ingredients
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Dry Ingredients:
1 1/3 c. flour
3/4 c. oats
2 tsp baking powder
1/4 tsp. baking powder
1/2 of 1/3 c. measure granulated sugar
1/2 of 1/3 c. measure brown sugar
Wet Ingredients:
1 large egg, beaten with a fork
3/4 skim milk
1/4 c. vegetable or cooking oil
Other:
1 cup frozen or fresh mixed berries
Directions
Makes 12 average muffins.
Preheat oven to 400 degrees, line muffin tin(s) with paper liners.
Mix together dry ingredients. Make a well in center of flour mixture.
In a seperate bowl, beat egg with a fork. Add oil and milk, beat quickly. As soon as they are blended, pour liquid into flour well. Stir until just moistened. Gently fold in berries. Using a spoon and knife or spatula, distribute batter evenly into lined muffin cups. Bake at 400 deg. for 18-25 mins, or until tops are golden and a toothpick comes out clean. Cool in muffin tin on wire rack for 5 minutes, then remove from pan. Best served warm, but allow to cool completely and store in zip- lock bag to keep for a few days.
Number of Servings: 12
Recipe submitted by SparkPeople user ENTROPYBABY.
Preheat oven to 400 degrees, line muffin tin(s) with paper liners.
Mix together dry ingredients. Make a well in center of flour mixture.
In a seperate bowl, beat egg with a fork. Add oil and milk, beat quickly. As soon as they are blended, pour liquid into flour well. Stir until just moistened. Gently fold in berries. Using a spoon and knife or spatula, distribute batter evenly into lined muffin cups. Bake at 400 deg. for 18-25 mins, or until tops are golden and a toothpick comes out clean. Cool in muffin tin on wire rack for 5 minutes, then remove from pan. Best served warm, but allow to cool completely and store in zip- lock bag to keep for a few days.
Number of Servings: 12
Recipe submitted by SparkPeople user ENTROPYBABY.
Member Ratings For This Recipe
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60SGRANNYNANNY
