Description
A recipe for Blueberry-Oatmeal Muffins

Ingredients

• 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
1. Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.

2. 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.

3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm.

Nutrition
Nutrition Information per Muffin: Calories 190 (Calories from Fat 45), Fat 5g (Saturated 1g), Cholesterol 20mg, Sodium 200mg, Potassium 160mg, Carbohydrate 32g (Dietary Fiber 1g), Protein 4g%

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

Serves
Makes 12 muffins

Variations
no information available