Blueberry Oat Muffins è“莓燕麦玛芬
Try this Blueberry Oat Muffins è“莓燕麦玛芬 recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 5
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tsp vanilla extract
- 1.5 tsp baking powder
- 1/4 tsp cinnamon powder
- 60 g plain flour sifted
- 45 g oats (old fashioned or quick) i used organic rolled oats
- 50 g brown sugar
- 60 g egg whites
- 45 g vegetable oil (canola oil)
- 35 g fresh milk
- 70 g fresh blueberries
- Carbohydrate 22.5545769974065 g
- Cholesterol 0.979999998011735 mg
- Fat 0.422315999559311 g
- Fiber 0.729030016949793 g
- Protein 4.78784099834419 g
- Saturated Fat 0.157312499726698 g
- Serving Size 1 1 Serving (98g)
- Sodium 68.8335999477817 mg
- Sugar 21.8255469804567 g
- Trans Fat 0.1071426999761 g
- Calories 114 calories
Preheat oven to 200 deg C. In a bowl, combine sifted flour, oats, baking powder, cinnamon and brown sugar together, mix well. Stir in all the remaining ingredients except blueberries just until moistened (do not overmix). Gently stir in blueberries.Divide mixture into 5 paper cases to ¾ full batter. Bake 18 to 20 minutes or until lightly golden brown and toothpick inserted in center comes out clean.
