DASH into spring with whole grain oat and blueberry muffins.
Recipe courtesy of Quaker Oats
Makes 1 dozen
Store-bought muffins are often much too large and full of fat, sugar and calories. These homemade muffins are the right size, easy and just in time for spring berry season. You can, of course, make these muffins any time of the year using frozen blueberries. Wrap and freeze leftover muffins for a grab-and-go breakfast or snack paired with a cup of lowfat or fat-free milk or yogurt.
1 ¾ cups Quaker® Oats (quick or old fashioned, uncooked), divided
2 tbsp firmly packed brown sugar
1 cup all-purpose flour*
½ cup granulated sugar
1 tbsp baking powder
¼ tsp salt (optional)
1 cup fat-free milk
2 egg whites, lightly beaten
2 tbsp vegetable oil
1 tsp lemon peel
1 tsp vanilla
1 cup fresh or frozen blueberries (do not thaw)
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 just 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.
Per muffin: 160 calories, 3 g fat, 0 g saturated fat, 33 g carbohydrates, 4 g protein, 110 mg sodium, 2 g fiber.