September 15, 2007
The Quaker Oatmeal Company offers the following recipe for muffins on their website www.quakeroatmeal.com.
Blueberry Oat Muffins
1 cup Quaker Oats (quick cooking or old fashioned, uncooked)
1 cup lowfat buttermilk*
2 egg whites
½ teaspoon grated lemon peel
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 cup fresh blueberries
*If you do not have buttermilk, substitute sour milk, plain yogurt or sour cream. To make sour milk, add 1 tablespoon of vinegar to 1 cup of milk and let it sit for 5 minutes.
Heat oven to 400º F.
Lightly spray 12 medium muffin cups with cooking spray.
In a medium bowl combine oats and buttermilk; mix well.
Let stand 10 minutes.
Stir in egg whites, margarine and lemon peel until blended.
In a large bowl, combine remaining ingredients except berries; mix well.
Add wet ingredients to dry ingredients; stir just until dry ingredients are moistened. (Do not over mix.) Gently stir in berries.
Fill muffin cups almost full. Bake 20 – 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.