Saturday, May 15, 2010


~ Laura/Laura's Kitchen

1 c. quick cooking oats
1 c. all-purpose flour
1/2 c. sugar
1 T. baking powder
1/4 t. salt
1 egg
1 egg white
1 c. milk
2 T. butter or margarine, melted
1 t. grated lemon peel (optional)
1 t. vanilla
1 c. fresh or frozen blueberries (do not thaw before adding to batter)

1/2 c. quick cooking oats
2 T. brown sugar
1 T. butter or margarine, softened

Preheat oven to 400 degrees. In a bowl, combine the first five ingredients. In a separate bowl, combine the egg, egg white, milk, butter, lemon peel, and vanilla; mix well. Add to dry ingredients just until moistened. Fold in berries. Grease muffin cups or use paper liners and fill with batter.

Combine topping ingredients and sprinkle over batter. Bake for 20-22 minutes or until top is lightly browned and springs back when lightly touched. Cool 5 minutes. Makes 12 muffins.

Notes: These freeze well.


Gabe, Amber and Jada Carter said...

Delicious! I tried these today & we all loved them. Mmm. Thanks, Bethany!

The Boggs Family said...

I'm printing this out to try- yummy!! Do you think you could do half white flour and half whole wheat flour and have them turn out right? Maybe I'll try it... ; )