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Berry Blueberry Muffins

 







   Serving Size:
1/2 muffin provides 0.5 oz grain for a 1-5 year old at breakfast

 

   Yield:
6 muffins

 


 

Ingredients:

1/4 c. regular rolled oats
1/2 c. milk
2/3 c. whole wheat flour
1 1/2 tsp. baking powder
1/4 tsp. cinnamon
1/8 tsp. salt
3 Tbsp. brown sugar
1 1/2 Tbsp. vegetable oil
1 tsp. grated lemon zest
1 lightly beaten egg(s)
1/2 c. fresh or frozen blueberries

Directions:
Preheat oven to 400 degrees. Grease a 6-cup muffin pan or use muffin tin liners. In a bowl, combine oats and milk and microwave on high for 3 minutes. In another bowl, whisk to blend all dry ingredients. Stire in the brown sugar, oil, lemon zest, hot oatmeal and the egg. Gently fold in the blueberries. Spoon batter into muffin cups. Bake 15-18 minutes.

 


 

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Credit:  
Twist and Sprout Cookbook