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Lemon Blueberry Oatmeal Muffins

  • 12servings
  • 39minutes
  • 164calories

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Source: low-cholesterol.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 3/4 cups Quaker Oats , divided (quick or old fashioned, uncooked)

  2. 2 tablespoons firmly packed brown sugar

  3. 1 cup all-purpose flour (add an additional 2 tablespoons if using old fashioned oats)

  4. cup granulated sugar

  5. 1 tablespoon baking powder

  6. teaspoon salt

  7. 1 cup skim milk

  8. 2 egg whites , lightly beaten

  9. 2 tablespoons vegetable oil

  10. 1 teaspoon grated lemon peel

  11. 1 teaspoon vanilla

  12. 1 cup blueberries (If frozen, do not thaw)

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.

  4. 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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