Blueberry-Oat Muffins
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 tablespoons vegetable oil
- 1 egg
- 2/3 cup milk
- 1/3 cup packed brown sugar
- 1/2 cup quick-cooking oats
- 2 cups original bisquick� mix
- 1 cup fresh or cascadian farm� frozen organic blueberri
- Carbohydrate 437.309798356114 g
- Cholesterol 211.080008013526 mg
- Fat 106.73110261316 g
- Fiber 21.28 g
- Protein 65.5320024923552 g
- Saturated Fat 24.979023370168 g
- Serving Size 1 1 Serving (858g)
- Sodium 5864.8533448541 mg
- Sugar 416.029798356114 g
- Trans Fat 6.43660467801793 g
- Calories 2971 calories
1. Heat oven to 400?F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. 2. In large bowl, mix milk, brown sugar, oil and egg. Stir in Bisquick mix and oats just until moistened. Fold in blueberries. Divide batter evenly among muffin cups. 3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. High Altitude (3500-6500 ft): Heat oven to 425?F. Health Twist Use Bisquick Heart Smart? mix. Substitute fat-free (skim) milk for the milk and 2 egg whites or 1/4 cup fat-free egg product for the egg. Variation For Cranberry-Oat Muffins, use fresh, frozen or dried cranberries instead of the blueberries. Success For nicely shaped muffins, grease only the bottoms of the muffin cups, using either shortening or cooking spray. Nutrition Infor
