Star Spangled Muffins

Submitted by BeccaB3c

"I have yet to try this- They look great though! It is the Quaker Oats recipe of the month!"

 

• Ready In: 30mins
• Ingredients: 11
• Yields: 12 muffins
• Serves: 12

ingredients

• 1 1⁄2 cups all-purpose flour
• 1 cup Quaker Oats (quick or old fashioned, uncooked)
• 1⁄2 cup granulated sugar
• 1 tablespoon baking powder
• 1 cup 1% low-fat milk
• 1⁄4 cup vegetable oil
• 1 egg, lightly beaten
• 1 teaspoon vanilla
• 1⁄2 cup fresh blueberries
• 1⁄2 cup sliced fresh strawberries
• 12 teaspoons cinnamon sugar, divided

directions

1. Heat oven to 400 degrees.
2. Line 12 medium muffin cups with paper baking cups.
3. In a large bowl, combine flour, oats, sugar and baking powder; mix well.
4. In a small bowl, combine milk, oil, egg and vanilla; blend well.
5. Add to dry ingredients all at once; stir just until dry ingredients are moistened (Do not overmix.)
6. Gently stir in blueberries and strawberries.
7. Fill muffin cups three-fourths full.
8. Sprinkle batter in each muffin cup with 1 teaspoon cinnamon-sugar.
9. Bake 18 to 20 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan- Serve warm.

Reviews

[sean.van.der.smythe]

Great muffins. I reduced the amount of baking powder to a single teaspoon, adding half a teaspoon of cream of tartar - they didn't rise as much as expected but they are moist and flavourful.

 

[Judy from Hawaii]

These muffins were pretty tasty, but the baking powder taste was too pronounced to give them a higher rating. They rose nicely, so maybe the baking powder could safely be cut back with good results. They were nice & moist & the fruit was just right. It was a good thing that the cinnamon sugar was sprinkled on top, because they did not brown much, but with the topping it didn't matter.