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Title: Golden-Grain Blueberry Muffins
Categories: Muffins
Yield: 16 Servings
| Baker's Joy No Stick Spray | ||
| 3/4 | c | Quick cooking oats |
| 3/4 | c | Buttermilk |
| 1/2 | c | Honey |
| 1/4 | c | Vegetable oil |
| 1 | Egg; slightly beaten | |
| 3/4 | c | All-purpose flour |
| 1/2 | c | Yellow cornmeal |
| 2 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 3/4 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 1 | c | Blueberries - fresh or |
| Frozen; thawed | ||
| TOPPING | ||
| 3 | tb | Quick cooking oats |
| 1 | tb | Firmly packed brown sugar |
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.
*** TOPPING: *** Blend oats and brown sugar together.
Bake at 375'F. 20 minutes, until toothpick inserted in center comes out clean.
Cool on wire rack for 10 minutes. Turn muffins out onto serving plate. Serve warm if desired.
From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
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