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Ingredients Jump to Instructions ↓

  1. 1/4 cup regular oats

  2. 2 Tablespoons brown sugar

  3. 1 teaspoon ground cinnamon, divided

  4. 1/4 cup butter, softened

  5. 1 cup granulated sugar

  6. 1/2 cup egg substitute (or 2 eggs)

  7. 1 teaspoon vanilla extract

  8. 2 cups all-purpose flour

  9. 1 teaspoon baking soda

  10. 1/2 teasoon baking powder

  11. 1/2 teaspoon salt

  12. 1 1/4 cups low fat buttermilk

  13. 1 cup fresh blueberries

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°. Spray muffin pans with cooking spray.

  2. Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.

  3. Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.

  4. Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans, filling two-thirds full. Sprinkle evenly with oat mixture.

  5. Bake 15 to 20 minutes or until tops or golden. Cool muffins in pans for 5 minutes; remove from pans, and cool on wire racks.

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