Blueberry Oat Muffins
Ingredients
- 2/3 cups uncooked quick OR old-fashioned oats
- 1/2 cup boiling water
- 1 cup all-purpose flour
- 2 teaspoons Fleischmann's® Baking Powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1/3 cup milk
- 1/4 cup Mazola® Canola Oil
- 1/3 cup sugar
- 1/3 cup Crown® Lily White® Corn Syrup
- 3/4 cup fresh OR frozen blueberries
PRODUCTS
Instructions
- Preheat oven to 350°F (180°C).
- Lightly grease a 12-cup muffin pan with cooking spray.
- Place oats in a bowl and pour boiling water over them; let stand 2 minutes.
- Combine flour, baking powder, baking soda, cinnamon and salt in medium bowl; set aside.
- Combine eggs, milk, corn syrup, sugar and canola oil, whisk well, add oats; mix until blended. Stir in flour mixture, blend well. Stir in blueberries.
- Pour batter into prepared muffin cups, fill ¾ full. If desired, sprinkle tops with a few oats. Bake for 20-25 minutes or until lightly browned and toothpick inserted comes out clean. Cool in pan 5 minutes, then remove to wire rack to cool completely. Store in an airtight container for up to 3 days.
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