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Blueberry Oat Muffins

Blueberry Oat Muffins

Yields 1 DOZEN servings

Ingredients

1 1/4  cup Quaker® Oats (quick or old fashioned, uncooked)

1 1/4  cup low-fat buttermilk

1  whole egg, lightly beaten

2  tablespoons vegetable oil

1/2  teaspoon grated lemon peel

1/2  cup all-purpose flour

1/2  cup whole- wheat flour

1/3  cup wheat germ

1/2  cup packed brown sugar

1  teaspoon baking powder

1/2  teaspoon baking soda

1/4  teaspoon salt

1  teaspoon all-purpose flour

1  cup fresh or frozen blueberries (do not thaw)

Instructions

  1. Heat oven to 400°F. Lightly spray twelve medium muffin cups with cooking spray.
  2. In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg, oil and lemon peel until blended.
  3. In large bowl, combine all-purpose flour, whole-wheat flour, wheat germ, brown sugar, baking powder, baking soda, and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Coat berries with the teaspoon of flour. Gently stir in berries. Fill muffin cups almost full.
  4. Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

Serving Size: 1 muffin (1/12 recipe)

Nutrition Information Per Serving

Calories: 160 

Total Fat: 4 grams

Saturated Fat: 0.5 grams

Cholesterol: 20 mg

Sodium: 170 mg

Total Carbohydrates: 27 grams

Dietary Fiber: 2 grams

Protein: 5 grams