1. Heat oven to 400°F. Combine flour, oats, brown sugar, baking powder and cinnamon in large bowl; mix well. Stir in all remaining ingredients except blueberries just until moistened. Gently stir in blueberries.
2. Fill 12 paper lined or greased muffin tins 3/4 full with batter. Bake 18 to 20 minutes or until lightly golden brown and toothpick inserted in center comes out clean.
Serving Size: |
1 muffin |
|
Calories: |
156 |
% Daily
Value* |
|
Total Fat |
7 (g) | 10% |
| |
|
| | Sat Fat |
1 (g) | 5% |
| |
|
| | Trans Fat |
0 (g) | |
|
| Cholesterol |
1 (mg) | 0% |
|
Sodium |
144 (mg) | 6% |
|
Total
Carbohydrate |
21 (g) | 7% |
| |
|
| | Dietary Fiber |
1 (g) | 5% |
| |
|
| | Sugar |
8 (g) | |
|
Protein |
4 (g) | 7% |
|
Calcium |
88 (mg) | 9% |
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
0084e Copyright © 2006 Better'n Eggs
|
