Just the Best Blueberry Muffins
Source of Recipe
Newspaper
Recipe Introduction
Excellent!
List of Ingredients
1/2 cup rolled oats
1/2 cup orange juice
1 large egg, lightly beaten
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries
For topping:
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Recipe
Preheat oven to 400 degrees.
Place 12 paper liners in muffin cups and set aside.
Combine oats and orange juice in large mixing bowl.
Beat in egg and oil with a wooden spoon or a handheld mixer.
In another bowl, sift together flour, sugar, baking powder, baking soda, and salt; add to oat mixture and stir to blend. Fold in blueberries.
Spoon into prepared pans.
For topping, combine sugar and cinnamon and sprinkle over batter.
Bake 18 to 22 minutes or until muffins are lightly browned on top.
Makes 12 muffins.
Notes:
I used fresh squeezed orange juice and frozen blueberries.
Per muffin: 207 calories (42 percent from fat), 10 grams total fat (1 gram saturated), 15 milligrams cholesterol, 28 grams carbohydrates, 3 grams protein
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