Breakfast on the run? Try an oat-packed version of favorite blueberry muffins.
cup packed brown sugar
tablespoons vegetable oil
cups Original Bisquick™ mix
cup quick-cooking oats
cup fresh or Cascadian Farm® frozen organic blueberries
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.
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.
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
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.
For Cranberry-Oat Muffins, use fresh, frozen or dried cranberries instead of the blueberries.
For nicely shaped muffins, grease only the bottoms of the muffin cups, using either shortening or cooking spray.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Muffin
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.