Blueberry and Oatmeal Muffins

prep time:: 0 min

Serving size: 0

Monica Fry

ingredients

1 2/3 C quick cooking oats
2/3 C flour
1/2 C whole wheat flour
3/4 C lIght brown sugar
2 tsp ground cinnamon
1 tsp baking soda
1 tsp Baking powder
3/4 tsp Salt
1 1/2 C Fat free Buttermilk
1/4 C Canola oil
2 tsp grated lemon rind
2 Large Egg
2 C Blueberries -- Fresh is best but ca
2 tbsp Flour
2 tbsp granulated sugar

directions

Preheat oven to 400

Place oats in a food processor and pulse 5 times until oats resemble a coarse meal

Combine both flours, brown sugar, cinnamon, baking soda, baking powder and salt to oats and mix well to distribute ingredients

Combine buttermilk, oil, Lemon rind and eggs in a small bowl and stir well with a wisk

Add wet mixture to dry mixture and mix just until moistened (resist over mixing)

Toss blueberries with 2 tablespoons of flour and gently fold them into the batter

Spoon batter into 16 muffin cups

Lightly sprinkle muffins with sugar

Bake at 400 for 20 minutes or until spring back when touched

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Per Serving (excluding unknown items): 2398 Calories; 76g Fat (28.0% calories from fat); 55g Protein; 388g Carbohydrate; 35g Dietary Fiber; 431mg Cholesterol; 3543mg Sodium. Exchanges: 14 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Fruit; 14 Fat; 8 1/2 Other Carbohydrates.

Source: Monica Fry