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Blueberry-Oat Muffins Ingredients: 1-1/4 cup flour 1 cup quick cooking oats 1/2 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 egg whites 1/2 cup water 1/3 cup olive oil 3/4 cup blueberries, fresh or frozen (if frozen, do not thaw before using) Topping: 2 tablespoons sugar 1/4 teaspoon cinnamon Directions: In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries. Fill paper-lined muffin cups or muffin cups coated with non-stick cooking spray, 3/4th’s full. Combine sugar and cinnamon; sprinkle over muffins. Bake at 400-degrees for 18 to 22 minutes or until a toothpick comes out clean when inserted near the center of a muffin. Cool for five minutes before removing from pan to a wire rack. NOTE: If using frozen blueberries, do not thaw before adding to the batter. Recipe yields 12 muffins.
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