Golden-grain blueberry muffins
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Baker's Joy No Stick Spray | ||
| ¾ | cup | Quick cooking oats |
| ¾ | cup | Buttermilk |
| ½ | cup | Honey |
| ¼ | cup | Vegetable oil |
| 1 | Egg, slightly beaten | |
| ¾ | cup | All-purpose flour |
| 3 | tablespoons | Quick cooking oats |
| ½ | cup | Yellow cornmeal |
| 2½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¾ | teaspoon | Cinnamon |
| ½ | teaspoon | Salt |
| 1 | cup | Blueberries - fresh or frozen, thawed |
| 1 | tablespoon | Firmly packed brown sugar |
Directions
TOPPING
Preheat oven to 375'F. Spray 16 muffin cups with BAKER'S JOY.
In large bowl combine quick cooking oats, buttermilk, honey, vegetable oil and egg. Let sit 5 minutes.
In small bowl combine remaining ingredients.
Stir dry ingredients into oat mixture. Blend only until dry ingredients are moistened. Carefully fold in blueberries.
Spoon batter equally into prepared muffin cups. Sprinkle with topping.
Bake at 375'F. 20 minutes, until toothpick inserted in center comes out clean.
Coll on wire rack for 10 minutes. Turn muffins out onto serving plate.
Serve warm if desired. *** TOPPING: *** Blend oats and brown sugar together.
Submitted By MICHAEL ORCHEKOWSKI On 10-10-94