Description
Moist muffins that make the best of seasonal berries. Try raspberries and blackberries, too, or a combination!
Ingredients
- ¾ cup quick cooking oats
- ¼ cup wheat germ
- 1 ½ cups all-purpose flour
- ½ cup sugar
- ½ cup chopped walnuts
- ½ teaspoon salt
- 1 tablespoon baking powder
- ¾ cup milk
- ½ cup vegetable oil
- 1 egg
- 1 cup blueberries
- ⅓ cup quick cooking oats
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
- In a large bowl
- mix the 3/4 cup oats
- wheat germ
- flour
- sugar
- walnuts
- salt
- and baking powder. Stir in the milk
- oil
- and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.
- Mix 1/3 cup oats
- brown sugar
- and cinnamon in a small bowl
- and sprinkle over the batter.
- Bake 20 minutes in the preheated oven
- or until a knife inserted in the center of a muffin comes out clean.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 12