1 2/3 cups quick-cooking oats 2/3 cup all-purpose flour (about 3 ounces) 1/2 cup whole wheat flour (about 2 1/3 ounces) 3/4 cup packed light brown sugar 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 1/2 cups fat-free buttermilk 1/4 cup canola oil 2 teaspoons grated lemon rind 2 large eggs 2 cups frozen blueberries 2 tablespoons all-purpose flour Cooking spray 2 tablespoons granulated sugar Preparation Preheat oven to 400°. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl. Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture. Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Toss berries with 2 tablespoons flour, and gently fold them into the batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.
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One ingredient five ways: BasilMaintained and developed by Arabs Today Group SAL.
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Maintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
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