Berry Oatmeal Muffins<< Back to list

Bread, Breakfast
1tbspuncooked oatmeal
1cupuncooked oatmeal
1tbspbrown sugar
1cupbrown sugar
1cupblueberries (fresh or frozen)
1tbspflour (all-purpose)
1cupflour (all-purpose)
1tbspbaking powder
tspground cinnamon
1cupfat-free raspberry yougurt (strawberry works too)
4tbspmelted butter
1tspvanilla extract
  1. Preheat oven to 400 F. Coat a muffin pan with cooking spray or line with paper baking cups.
  2. Combine 1 1/2 tbsp oats and 1 1/2 tbsp brown sugar in a small bowl. Set aside. In another bowl, gently toss blueberries with 1 tbsp flour. Set aside.
  3. In a large bowl, combine remaining oats, sugar, flour, baking powder, and cinnamon. In a medium bowl, combine yogurt, butter, egg, and vanilla extract. Gently stir yogurt mixture into flour mixture until dry ingredients are moistened, but batter is still lumpy. Gently fold in blueberries.
  4. Fill muffin cups almost to top. Sprinkle reserved oats and brown sugar over muffins. Bake 18-20 minutes or until golden brown.
  5. Serve muffins warm, or, if they are cool, slice them in half and toast.

1 dozen

186 cal; 4 g protein; 31 g carb; 5 g fat; 3g sat fat; 29 mg cholesterol; 2 g fiber; 62 mg sodium


Diane Magazine

May 25, 2007

May 25, 2007

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