1/2 cup old-fashioned oats
1/2 milk
1 egg
1/2 cup vegetable oil
1/2 cup minus 2 tbsp sugar
In a large bowl, combine oats and milk; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1/2 milk
1 egg
1/2 cup vegetable oil
1/2 cup minus 2 tbsp sugar
1 1/2 cups unbleached all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups fresh or frozen blueberries*
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups fresh or frozen blueberries*
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon
In a large bowl, combine oats and milk; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
No comments:
Post a Comment