Blueberry Oat Streusel Muffins
|Regular oats||1⁄3 Cup (5.33 tbs) (Uncooked)|
|Brown sugar||3 Tablespoon|
|All purpose flour||1 Tablespoon|
|Reduced-calorie margarine||1 Tablespoon|
|Chopped almonds||2 Tablespoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated lemon rind||2 Teaspoon|
|Blueberries||1 1⁄2 Cup (24 tbs), thawed (Fresh Or Frozen)|
|Nonfat buttermilk||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Egg||1 , lightly beaten|
|Vegetable cooking spray||1|
Position knife blade in food processor bowl.
Add first 3 ingredients; process 5 seconds or until mixture resembles fine meal.
Add margarine, and pulse 5 times or until mixture resembles coarse meal.
Transfer to a small bowl, and stir in chopped almonds.
Combine 2 cups flour and next 5 ingredients in a large bowl.
Add blueberries; toss gently to combine.
Make a well in center of mixture.
Combine buttermilk, oil, and egg; add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
Sprinkle evenly with oat mixture.
Bake at 400° for 15 to 20 minutes or until muffins are golden.
Remove from pans immediately.