Try this Breakfast- Blueberry Oatmeal Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400?.
Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.
Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
Toss berries with 2 tablespoons flour, and gently fold them into the batter.
Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400? for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (357g) | ||
Recipe Makes: 4 | ||
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Calories: 977 | ||
Calories from Fat: 443 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.2g | 66 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 28.8g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 112.5mg | 35 % | |
Sodium 371.6mg | 13 % | |
Potassium 523.9mg | 14 % | |
Total Carbohydrate 122.1g | 36 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 113.7g | ||
Protein 16.9g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 977
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