Quaker's: lemon blueberry oatmeal muffins
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Quaker's: lemon blueberry oatmeal muffins
  Lemon    Oatmeal    Muffins  
Last updated 6/12/2012 1:19:25 AM. Recipe ID 50755. Report a problem with this recipe.
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      Title: Quaker's: lemon blueberry oatmeal muffins
 Categories: Muffins
      Yield: 12 Servings
 
MMMMM--------------------------TOPPING-------------------------------
    1/4 c  QUAKER Oats uncooked
           -(quick or old fashioned)
      2 tb Granulated sugar

MMMMM--------------------------MUFFINS-------------------------------
  1 1/2 c  QUAKER Oats uncooked
           -(quick or old fashioned)
      1 c  All-purpose flour
    1/2 c  Granulated sugar
      1 tb Baking powder
    1/4 ts Salt (optl)
      1 c  Skim milk
      2    Egg whites or
           -1 egg, slightly beaten
      2 tb Vegetable oil
      1 ts Grated lemon peel
      1 ts Vanilla
      1 c  Blueberries
           -fresh or frozen
 
  Heat oven to 400  F.  Line 12 muffin cups with paper baking cups or
  spray bottoms only with no-stick cooking spray. For topping, combine
  1/4 cup oats and sugar; mix well. Set aside. For muffins, combine
  1-1/2 cups oats, and remaining dry ingredients;  mix well. Add
  combined milk, egg whites, oil, lemon peel and vanilla, mixing just
  until dry ingredients are moistened. Gently stir in blueberries. Fill
  muffin cups almost full. Sprinkle with reserved topping, patting
  gently. Bake 20 to 24 minutes or until light golden brown.  Let
  muffins stand a few minutes; remove from pan.
  
  Nutrition Information:  1 muffin Calories 160, Calories From Fat 27,
  Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 140mg, Total
  Carbohydrates 29g, Dietary Fiber 2g, Protein 4g
  
  Note for Jumbo Muffins:  Heat oven to 400  F.  Line 6 jumbo muffin
  cup with paper baking cups or spray bottoms only with no-stick
  cooking spray. For topping, combine 2 tablespoons old fashioned oats
  and 1 tablespoon granulated sugar;  set aside.  Proceed as recipe
  directs except bake muffins 28 to 32 minutes or light golden brown.
  Let muffins stand a few minutes; remove from pan.
 




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Recipe ID 50755 (Apr 03, 2005)

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