Source: Taste of Home Comfort Food Diet Cookbook
Ingredients:
1 cup quick-cooking oats
1 cup all-purpose flour
½ cup sugar
3 tsp baking powder
¼ tsp salt
1 egg
1 egg white
1 cup fat-free milk
2 Tbl butter, melted
1 tsp grated lemon peel
1 tsp vanilla extract
1 cup fresh or frozen blueberries
Topping:
½ cup quick-cooking oats
2 Tbl brown sugar
1 Tbl butter, softened
1. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon peel and vanilla. Add to dry ingredients just until moistened. Fold in berries.
2. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Combine topping ingredients; sprinkle over batter.
3. Bake at 400 for 20-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack to cool completely.
Yield: 1 dozen
½ cup quick-cooking oats
2 Tbl brown sugar
1 Tbl butter, softened
1. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon peel and vanilla. Add to dry ingredients just until moistened. Fold in berries.
2. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Combine topping ingredients; sprinkle over batter.
3. Bake at 400 for 20-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack to cool completely.
Yield: 1 dozen
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