On this Mother’s Day I decided to use my Mom’s Best Cereals Quick Oats to make Oatmeal Blueberry Muffins. A healthy alternative to your traditional all-flour muffins, as oatmeal may help reduce the risk of heart disease.
3g of soluble fiber daily from oatmeal, in a diet low in saturated fat and cholesterol, may help reduce the risk of heart disease. Mom’s Best Cereals Quick Oats contains 2g per serving.
You may use any quick oats that you can find in your local grocery store, but make sure to buy 100% whole grain and look out for artificial flavors, preservatives, high fructose corn syrup and hydrogenated oil, we don’t want any of that 😉
- 1 cup quick-cooking oats
- 1 1/4 cups of all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1/3 cup vegetable oil (I use olive oil as a healthier substitute)
- 1 cup fresh blueberries (This particular time I used frozen blueberries I had on hand and they can be cheaper than fresh berries that are not in season.)
- I also added a 1/2 cup of shaved almonds to add flavor and a punch of fiber and protein. But you may leave out or add whatever nuts you like.
- Heat oven 400 degrees Fahrenheit.
- Combine dry ingredients in bowl.
- Mix egg, milk and oil into dry ingredients. (Just use a large spoon to stir them together)
- Add blueberries into batter.
- Fill greased or paper-lined muffin cups with batter 2/3 full.
- Bake 18-22 minutes or until golden brown. (I find myself baking them for a little less than 18 minutes.)
MAKES 12 MUFFINS.
This is a favorite, quick and easy recipe of mine. I eat a muffin with an egg/omelet in the morning to add some good carbs and fiber to my breakfast before a good morning workout. I also eat as desert or a snack.
Recipe courtesy of Mom’s Best Cereals Quick Oats.