These hearty muffins are best served the day they are baked. If eaten the next day; microwave 10 seconds to freshen the muffins.
1 cupall-purpose flour
1 cupoats (old fashioned or quick)
1/3 cupbrown sugar
3 tsp.baking powder
1/2 cup(4 oz.)AllWhites® egg whites
- 1/3 cupvegetable oil
- 1/3 cupmilk
- 1/2 tsp.vanilla
- 1 cupfresh or frozen blueberries
Heat oven to 400°F. Combine flour, oats, brown sugar, baking powder and cinnamon in large bowl; mix well. Stir in all remaining ingredients except blueberries just until moistened. Gently stir in blueberries.
Fill 12 paper lined or greased muffin tins 3/4 full with batter. Bake 18 to 20 minutes or until lightly golden brown and toothpick inserted in center comes out clean.
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