Tuesday, January 15, 2008
Blueberry Oat Muffins, Slightly Overbaked
These are yummy with a great texture; just don't overbake them, alright?
Someone gave me this recipe at a wedding shower almost seven years ago now, and I finally made them. Hurrah for me! Maybe it won't take you nearly so long.
1 and 1/4 cup flour
1 cup quick-cooking oats
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 egg whites
1/2 water or milk
1/3 cup oil
1 cup blueberries (I used closer to two cups)
2 tablespoons sugar
1/4 tsp. ground cinnamon
Combine the first six ingredients. In another bowl, beat egg whites, water, and oil. Stir into the dry ingredients just until moistened. Fold in the blueberries. (If using frozen, do not thaw before adding.) Fill paper lined muffin cups 3/4 full. Combine sugar and cinnamon and sprinkle over muffins. Bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean of batter.
Gobbled by Abigail on 1/15/2008