Home Recipes Lemon blueberry oatmeal muffins

Lemon blueberry oatmeal muffins

Name: Lemon blueberry oatmeal muffins
Prep time: 00:10
Cook time: 00:20
Total time: 00:30
Yield: 12
Ingredients: 1.75 cups Large Flake Quaker Oats; 2 tbsp Brown Sugar; 1 cup All Purpose Flour; 0.5 cup Granulated Sugar; 1 tbsp Baking Powder; 0.25 tsp Salt; 1 cup Skim Milk; 2 Egg whites; 2 tbsp Vegetable Oil; 1 tsp Lemon peel; 1 tsp Vanilla; 1 cup Blueberries

30-Minute recipe Serves 12

Whip up a batch of these on Sunday night and you'll all have delicious, fruit infused breakfasts for the week.

30-Minute recipe Serves 12

Ingredients

1 3/4 cups

Large Flake Quaker Oats

2 tbsp

Brown Sugar

1 cup

All Purpose Flour

1/2 cup

Granulated Sugar

1 tbsp

Baking Powder

1/4 tsp

Salt

1 cup

Skim Milk

Egg whites

2 tbsp

Vegetable Oil

1 tsp

Lemon peel

1 tsp

Vanilla

1 cup

Blueberries

Directions

Prep: 10-Minute | Cook: 20-Minute

1
Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups. For topping, combine 1/4 cup oats and brown sugar; set aside. For muffins, combine 1 1/2 cups oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well. Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping. Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.

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Lemon blueberry oatmeal muffins

Ingredients

Directions

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