Quick Oatmeal Muffins
- Prep time: 15 min
- Makes: 12
- Cook time: 25 min
Nutritional Information
- Calories.136.2
- Saturated Fat.1.2 g
- Fat.5.9 g
- Cholestérol.17.1 mg
- Carbohydrates.17.8 g
- Dietary Fibre.1 g
- Sugar.5.2
- Protein.3.2 g
- Sodium.171.6 mg
Ingredients
| 1/2 cup | Each fresh or frozen (unthawed) blueberries and raspberries |
| 1 tsp | Vanilla Extract |
| 1/2 cup | Canola Oil |
| 1/2 tsp | Salt |
| 2 tbsp | Baking Powder |
| 1/4 cup | Granulated White Sugar |
| 1 cup | Vegetable Oil |
| 1 cup | All-purpose Flour |
| 1/3 cup | EGG Creations Fat Free Original Well Shaken or 1 Large Omega-3 Shell Egg |
| 1 cup | Milk |
| 1 cup | Quick Cooking Oats |
Directions
Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
In a small bowl, combine milk and oats; let soak for 15 minutes.
In a separate bowl, beat together egg and oil; stir in oatmeal mixture.
In a third bowl, sift together flour, sugar, baking powder and salt.
Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Tips
• Muffins can be held in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
• Sprinkle muffins with cinnamon before baking for extra flavour.
Egg Creations Whole Eggs Original
Real whole eggs, a touch of sea salt, and nothing more.
Learn MoreTips: Scrambled Eggs
Squeeze orange, lemon or lime juice and/or grated zest to brighten the flavour of scrambled eggs and reduce the need for salt.