Main Page

Blueberry Oat Muffins

. . . nutritiously moist and delicious. A guaranteed winner.

Imperial	Ingredient	Metric
1 cup	ROGERS LARGE FLAKE OATS	250 mL
1 1/2 cups	buttermilk*	375 mL
1 1/2 cups	ROGERS NO ADDITIVE / ALL PURPOSE FLOUR	375 mL
1 1/2 tsp.	baking powder	7 mL
1/2 tsp.	baking soda	2 mL
1/2 tsp.	salt	2 mL
1/2 tsp.	cinnamon	2 mL
1/4 tsp.	nutmeg	1 mL
1	egg	1
1/3 cup	vegetable oil	75 mL
3/4 cup	brown sugar	175 mL
1 cup	blueberries, fresh or frozen	250 mL

Preheat oven to 375°F (190°C).

Combine ROGERS LARGE FLAKE OATS and buttermilk and let stand at least 30 minutes. Combine ROGERS NO ADDITIVE/ALL PURPOSE FLOUR, baking powder, baking soda, salt and spices; set aside. Beat egg, oil and brown sugar together; stir into buttermilk and oats.

Add liquid mixture to dry mixture all at once. Add blueberries and stir just until ingredients are moist.

Spoon into prepared muffin cups and bake for 20 - 30 minutes or until done.

* To substitute for 1 1/2 cups (375 mL) buttermilk, use 1 1/2 tbsp. (20 mL) lemon juice plus enough milk to make 1 1/2 cups (375 mL) total.

YIELD: 12 muffins.

Printer Friendly

Go back to Main