Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets.
Serve these tasty muffins for breakfast or as an after-school snack.
Prep time: 40 minutes
1-1/3 c. all-purpose flour
1 c. rolled oats
¼ c. brown sugar
1 tbsp. baking powder
½ tsp. cinnamon
1 c. skim milk
1 egg, beaten
3 tbsp. vegetable oil
1¼ c. blueberries
¾ c. raspberries
Preheat the oven to 425° F (218° C).
Spray muffin cups with non-stick cooking spray.
Combine flour, oats, brown sugar, baking powder, and cinnamon in a mixing bowl.
In a separate bowl, beat the egg. Add milk and vegetable oil to the beaten egg.
Mix the egg mixture into the flour mixture.
Fold in berries.
Spoon the mixture into the muffin cups, approximately 2/3 full.
Bake for 25-30 minutes or until light golden brown.
Serving size: 1 muffin
Nutritional analysis (per serving):
4 g protein
4 g fat
1 g sat. fat
23 g carbohydrate
1 g fiber
18 mg cholesterol
227 mg sodium
103 mg calcium
1 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
Consider adding chopped nuts. You can use a variety of berries. Store leftovers in an airtight container.