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|Blueberry Oat Muffins|
|Recipe courtesy North Dakota Wheat Commission|
|1/3 cup sugar
1/4 cup margarine or butter, softened
1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup uncooked oats, quick-cooking or old-fashioned
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cup fresh or frozen blueberries, thawed and well drained
|Cream sugar and shortening until light and fluffy; add egg and beat until smooth. Mix flours, oats, baking powder, soda and salt together and add alternately with buttermilk, stirring well after each addition. Add vanilla extract and fold in blueberries. Spoon batter into greased muffin cups, dividing batter to make 12 large or 18 medium muffins.
2 tablespoons melted margarine
1/4 cup all purpose flour
1/4 cup sugar
1/2 teaspoon cinnamon
Mix until crumbly; sprinkle on top of muffin batter. Bake 375 degrees for 25-30 minutes.
Makes 12 large or 18 medium muffins.
|With 12 servings, one provides 201 calories, 4.40grams protein, 31.1grams carbohydrates, 2.28grams fiber, 7.01grams fat, 18.1grams cholesterol, 315mg sodium.|