Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- from the sneaky kitchen: a quaker oats recipe
- 1 cup quaker oats (quick or old fashioned, uncooked)
- 1 cup lowfat buttermilk
- 1/2 cup liquid egg substitute (or 2 egg whites)
- 2 tbsp margarine, melted
- 1/2 tsp grated lemon peel
- 1 cup all-purpose flour
- 3 tbsp sugar or heat-stable sugar substitute equal to 3 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt (optional)
- 1 cup blueberries, fresh or frozen(do not thaw)
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Directions
Preheat oven to 400 F. Lightly spray 12 medium muffin cups (plain or lined with paper liners) with cooking spray. In a medium bowl, combine oats and buttermilk. Mix well. Let stand 10 minutes. Stir in egg substitute, margarine and lemon peel until blended. In large bowl, combine remaining ingredients except berries; mix well. Add wet ingredients to dry ingredients; stir just until dry ingredients are moistened. Do not overmix. Gently stir in the berries. Fill muffin cups almost full. Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm. More details at http://sneakykitchen.com/Recipes/blueberry_oat_muffins.htm