BLUEBERRY-OAT MUFFINS

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Blueberry-Oat Muffins image

Breakfast on the run? Try an oat-packed version of favorite blueberry muffins.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 7

2/3 cup milk
1/3 cup packed brown sugar
2 tablespoons vegetable oil
1 egg
2 cups Original Bisquick™ mix
1/2 cup quick-cooking oats
1 cup fresh or Cascadian Farm® frozen organic blueberries

Steps:

  • 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.

Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 8 g, TransFat 1 g

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