Blueberry streusal muffins

12 Muffins

Ingredients

Quantity Ingredient
¼ cup Granulated sugar
3 teaspoons Cinnamon
⅓ cup Walnuts, finely chopped
1 cup Rolled oats
1¼ cup Skim milk
2 tablespoons White vinegar
1½ cup All-purpose flour
1 cup Brown sugar
1½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
1 Egg, beaten
⅓ cup Melted butter or margarine
1 cup Blueberries(fresh or frozen)

Directions

STREUSAL

MUFFINS

Preheat oven to 375F (190C). To make streusal topping, stir granulated sugar with cinnamon and walnuts ina small mixxing bowl. Set aside.

To make muffins, combine oats, milk and vinegar in a medium-sized mixing bowl. Stir briefly, then let soak while continuing with recipe, about 10 mins.

Grease 12 muffin cups or coat with cooking spray. Measure flour, brown sugar, baking powder, baking soda and salt into a large mixing bowl. Stir with a fork until mixed, then make a well in centre. Beat egg and melted butter into oat mixture. Then, pour into flour mixture, stirring just until combined. Gently stir in blueberries with a folding motion until evenly mixed.

Immediately spoon batter into muffin cups. Sprinkle top of each muffin with about 2 teaspoons streusal topping. Bake in centre of 375F (190C) oven until a cake tester inserted into center of a muffin comes out clean, about 20 to 25 minutes if using fresh berries, or 25 to 30 minutes if using frozen berries.

Remove muffins from oven and let stand for 5 minutes. Then turn muffins out onto a cooling rack. Store muffins in a sealed bag at room temperature for up to 2 days. For longer storage, refrigerate, or preferably freeze.

Nutrients per muffin: 4.7g protein, 8.3g fat, 40.9g carbo's, 252 cals.

By: Kathleen Rudnicki, Chatelaine Magazine, April 1996 Prep time: 15mins Baking time: 20mins

Posted to EAT-L Digest 20 Sep 96 Date: Sat, 21 Sep 1996 12:41:09 +0700 From: Serene Ong <sereneo@...>

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