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Blueberry Oats Muffin

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  Egg whites/1/4 cup frozen /thawed cholesterol-free egg product 2
  Skim milk 1 Cup (16 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Oat flour blend 2 Cup (32 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Baking powder 3 Teaspoon
  Salt 1 Teaspoon
  Fresh blueberries/3/4 cup frozen /thawed and well drained blueberries 1 Cup (16 tbs)

Heat oven to 400°.
Spray bottoms of 12 medium muffin cups, 2 1/2 x 1 4/4 inches, with nonstick cooking spray, or line with paper baking cups.
Beat egg whites in medium bowl; stir in milk and oil.
Mix in remaining ingredients except blueberries just until flour is moistened (batter will be lumpy).
Fold in blueberries.
Divide batter among cups.
Bake 20 to 25 minutes or until golden brown.
Remove immediately from pan.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1819 Calories from Fat 646

% Daily Value*

Total Fat 73 g112%

Saturated Fat 10.4 g52.1%

Trans Fat 0 g

Cholesterol 4.6 mg1.5%

Sodium 3375.2 mg140.6%

Total Carbohydrates 258 g86.1%

Dietary Fiber 15.6 g62.2%

Sugars 128.3 g

Protein 42 g84.7%

Vitamin A 1.9% Vitamin C 27.8%

Calcium 150.6% Iron 53.6%

*Based on a 2000 Calorie diet

Blueberry Oats Muffin Recipe