Blueberry-Oatmeal Muffins
Nutrition Information per Muffin:
Daily Value: Vitamin A 2%, Vitamin C 0%, Vitamin D 0%, Calcium 10%, Iron 8%, Folic Acid 6%
Diet Exchanges: 2 Starch, 1/2 Fat
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Calories:
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190
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Total Fat:
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5g
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Cholesterol:
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20mg
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Protein:
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4g
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Carbohydrates:
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32g
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Sodium:
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200mg
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Serves
Makes 12 muffins
Ingredients
- 1 egg
- 1 1/2 cups Colombo® nonfat or low-fat plain yogurt
- 1 1/4 cups Gold Medal® all-purpose flour
- 1 cup quick-cooking oats
- 2/3 cup packed brown sugar
- 1/4 cup margarine or butter, softened
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt, if desired
- 1 cup fresh New England blueberries (may substitute thawed and drained frozen blueberries)
Preparation
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- Beat egg in large bowl; stir in remaining ingredients, except blueberries, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.
- Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm.
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