Oatmeal Blueberry Muffins
|All purpose flour||18 Tablespoon (1 Cup Plus 2 Tablespoon)|
|Uncooked oats||6 Ounce (Quick / Old Fashioned)|
|Granulated sugar||7 1⁄3 Tablespoon (1/3 Cup Plus 1 Tablespoon, Divided)|
|Double acting baking powder||1 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Blueberries||1 Cup (16 tbs)|
|Ground cinnamon||1 Teaspoon|
1. Preheat oven to 425°F. Line twelve 2 1/2-inch-diameter muffin pan cups with paper baking cups; set aside.
2. In medium mixing bowl combine flour, oats, 1/3 cup sugar, and the baking powder and salt.
3. In small bowl, using a fork, combine milk, egg, and oil; add to flour mixture and beat until all ingredients are blended. Fold in blueberries. Pour an equal amount of batter into each baking cup (each will be about 2/3 full).
4. Combine remaining tablespoon of sugar with the cinnamon and sprinkle evenly over muffins; bake for 20 to 25 minutes (until lightly browned and a toothpick, inserted in center, comes out dry).