Blueberry-Almond Oat Muffins

Name: Blueberry-Almond Oat Muffins
Yield: 12 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup quick rolled oats; 3/4 cup packed brown sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 cup blueberries; 1 tablespoon lemon zest; 1 cup milk; 1/4 cup butter or margarine, melted; 1 egg, lightly beaten; 1/4 cup sliced almonds, coarsely chopped; Powdered sugar (optional)

When filling the bread basket at your next brunch, be sure to try all three delicious varieties of muffins that are offered here!

Ingredients

1 1/2 cups all-purpose flour
1 cup quick rolled oats
3/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup blueberries
1 tablespoon lemon zest
1 cup milk
1/4 cup butter or margarine, melted
1 egg, lightly beaten
1/4 cup sliced almonds, coarsely chopped
Powdered sugar (optional)

Directions

Preheat oven to 425°F. Spray Muffin Pan with vegetable oil or line with paper liners.
Combine flour, oats, brown sugar, baking powder and salt; mix well. Stir in blueberries and lemon zest. Add milk, butter and egg; mix just until dry ingredients are moistened.
Using Large Scoop, scoop batter into muffin cups. Sprinkle almonds evenly over batter, pressing down gently. Bake 18-20 minutes or until golden brown. Remove from oven to Stackable Cooling Rack. Cool 5 minutes; remove from pan. Sprinkle powdered sugar over muffins using Powdered Sugar Shaker, if desired. Serve warm.

Yield:

12 servings

Nutrients per serving:

Calories 200, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 33 g, Protein 4 g, Sodium 220 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

2 starch, 1 fat (2 carb)

Cook's Tips:

Carrot-Raisin Oat Muffins: Omit almonds. Add 1 teaspoon Cinnamon Plus® Spice Blend to dry ingredients. Substitute 2/3 cup shredded carrots and 1/3 cup raisins for the blueberries and omit lemon zest. Combine ingredients and scoop batter into muffin cups as directed in Steps 2 and 3. Using Small Scoop, place one rounded scoop of plain soft cream cheese or pineapple soft cream cheese spread on top of each muffin cup. Top with pecan half, if desired. Bake as directed above.

Dutch Apple Oat Muffins: Omit almonds. Add 1 teaspoon Korintje Cinnamon to dry ingredients. Substitute 1 cup peeled, chopped apple for the blueberries and omit lemon zest. Combine ingredients and scoop into muffin cups as directed in Steps 2 and 3. For streusel, combine 1/4 cup each flour, oats and brown sugar and 3 tablespoons melted butter or margarine; mix well. Sprinkle streusel evenly over batter in each muffin cup. Bake as directed above.

Pumpkin pie spice can be substituted for the Cinnamon Plus® Spice Blend and ground cinnamon can be substituted for the Korintje Cinnamon, if desired.

To freeze Blueberry-Almond Oat Muffins and Dutch Apple Oat Muffins, cool completely after baking. Place in air-tight freezer container or resealable plastic freezer bag. Remove muffins one at a time and warm in microwave oven, if desired. If you wish to freeze Carrot-Raisin Oatmeal Muffins, prepare without cream cheese topping.

The Zester/Scorer is the perfect tool for zesting any citrus fruit. It works best for this recipe if you zest with short strokes.