Muffin Tuesday: Blueberry, Carrot, Oatmeal


single

Blueberry, Carrot, Oatmeal Muffins

INGREDIENTS:

  • 1 1/4 cups Oatmeal
  • 1 1/4 cups Flour
  • 1/2 cup Sugar
  • 1 tablespoons Baking Powder
  • 1 teaspoon Salt
  • 1 cup Skim Milk
  • 1 Egg White
  • 1/4 cup Greek Yogurt
  • 3/4 cup Blue Berries
  • 1/2 cup grated Carrots

Topping:

  • 2 tablespoons Sugar
  • 2 tablespoons Cinnamon

DIRECTIONS:

1. Preheat oven to 350 degrees. Prep 12 muffin cups by spraying with baking spray.

2. In a large bowl combine the dry ingredients; Oatmeal, Flour, Sugar, Baking Powder and Milk.

3. In a medium bowl stir together the Milk, Egg White, and Yogurt..

4. Mix the wet ingredients into the dry ingredients and mix.

5. Fold in the Blueberries and Carrots.

IMG_6977

6. Divide evenly into the muffin cups.

7. In a small bowl stir the Sugar and Cinnamon together. Sprinkle on top the muffins.

with topping

8. Bake for 20-25 minutes. Muffins are done when the tops turn golden brown and they pass the toothpick test.

9. Cool for 5 minutes before eating.

baked

These are nice and moist. They are sweet from the Blueberries and the sugar, but hearty from the carrots and the oatmeal. Its a nice combination.

2 muffins

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About ritalovestowrite

Freelance writer, graphic designer, musician, foodie and Jane Austen enthusiast in Northern Baltimore County, Maryland. As a writer I enjoy both fiction and non fiction (food, travel and local interest stories.) As an advocate for the ARTS, one of my biggest passions is helping young people find a voice in all the performing arts. To that end it has been my honor to give one-on-one lessons to elementary, middle and high school students in graphic design and music. And as JANE-O I currently serve as the regional coordinator for JASNA Maryland and am working on a Regency/Federal cooking project. View all posts by ritalovestowrite

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