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    Blueberry-Cinnamon Muffins


    Source of Recipe


    Southern Living, JULY 2002

    Recipe Introduction


    To prevent berries from bleeding, toss them in flour, and then gently fold them into batter.

    List of Ingredients




    1/4 cup regular oats
    2 tablespoons brown sugar
    1 teaspoon ground cinnamon, divided
    1/4 cup butter, softened
    1 cup granulated sugar
    1/2 cup egg substitute
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1 1/4 cups fat-free buttermilk
    1 cup fresh blueberries
    Vegetable cooking spray

    Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.
    Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.

    Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.

    Bake at 350° for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.

    Yield: 15 muffins (serving size: 1 muffin)

    Recipe



    ......sure
    Sounds Good to Me!
    Sherry in Missouri

 

 

 

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