Blueberry Oat Muffins
by Tonya Roberts
SERVINGS
12 servings scale / convert
INGREDIENTS
1 cup quick oats
1 tbsp. lemon juice to sour milk
7/8 cups milk
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cups brown sugar
1 egg, lightly beaten
1/4 cup melted margarine
1 cup blueberries or cranberries*
INSTRUCTIONS
Add milk to lemon juice in 4 cup measure. Let stand, combine oats. Combine flour, baking powder, baking soda, salt and brown sugar in mixing bowl, stir well. Add egg and melted butter to oat mixture. Mix well. Add oat mixture all at once to dry ingredients. Stir just until all ingredients are moistened. Gently fold in blueberries. Fill prepared muffin cups 3/4 full. Bake at 400°F for 20 minutes or until top springs back and is lightly browned.
CHEF COMMENTS
* Frozen berries mixed in without thawing.
TAGS
blueberrymuffins, breads, muffins add tags
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