Blueberry-oatmeal Muffins

Filed under: Baked Goods, Breakfast, Breakfast - Muffins, Fruits - Blueberries.

An Old Favorite with a delightful twist. The oatmeal adds great flavor and texture.

1 egg
1 1/2 cups nonfat or low fat yogurt
1 1/4 cups all-purpose flour
1-cup quick cooking oats
2/3 cup packed brown sugar
1/4 cup softened margarine or butter
2 teaspoons baking powder
1-teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt - if desired
1-cup fresh New England blueberries (may substitute thawed & drained frozen blueberries)

Heat oven to 400 degrees F. Place paper baking cup in each of 12 regular size muffin cups, or grease bottoms only of muffin cups.
Beat egg in large bowl; stir in remaining ingredients, except blueberries, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evening among muffin cups.
Bake 20 - 30 minutes or until golden brown. Immediately remove from pan. Serve warm.

Recipe Summary:
Yield: 12
Prep Time: 15 minutes
Cook Time: 20 - 30 minutes

Other recipes by The Glynn House Inn:
Mango And Hazelnut Cream Cookies
Banana Crepes With Chocolate Drizzle
Poached Eggs Italian
Poached Eggs & Parmesan Cheese Over Toasted Focaccia With Pesto
Belgian Waffles With Glazed Bananas
Triple Chocolate Muffins
Chocolate Chip Cookies
Scrambled Eggs New York
Raspberry & White Chocolate Muffins
Mixed Berry Smoothie
Summer Fruit Belgium Waffles

Recipe Provided By:
The Glynn House Inn
Ashland, NH

Ashland Bed and Breakfast Inns