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Blueberry Oat Muffins

Blueberry Oat Muffins

              

LEVEL

SERVINGS

12 muffins

TIME

1 hour 20 minues

RECIPE RATING

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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

  1. Preheat oven to 350°F (180°C).
  2. Lightly grease a 12-cup muffin pan with cooking spray.
  3. Place oats in a bowl and pour boiling water over them; let stand 2 minutes.
  4. Combine flour, baking powder, baking soda, cinnamon and salt in medium bowl; set aside.
  5. 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.
  6. 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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