1. Heat oven to 400?F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
2. In large bowl, mix milk, brown sugar, oil and egg. Stir in Bisquick mix and oats just until moistened. Fold in blueberries. Divide batter evenly among muffin cups.
3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
High Altitude (3500-6500 ft): Heat oven to 425?F.
Use Bisquick Heart Smart? mix. Substitute fat-free (skim) milk for the milk and 2 egg whites or 1/4 cup fat-free egg product for the egg.
For Cranberry-Oat Muffins, use fresh, frozen or dried cranberries instead of the blueberries.
For nicely shaped muffins, grease only the bottoms of the muffin cups, using either shortening or cooking spray.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (858g)|
|Recipe Makes: 1|
|Calories from Fat: 961 (32%)|
|Amt Per Serving||% DV|
|Total Fat 106.7g||142 %|
|Saturated Fat 25g||125 %|
|Monounsaturated Fat 56.8g|
|Polyunsanturated Fat 18.5g|
|Cholesterol 211.1mg||65 %|
|Sodium 5864.9mg||202 %|
|Potassium 1596mg||42 %|
|Total Carbohydrate 437.3g||129 %|
|Dietary Fiber 21.3g||85 %|
|Sugars, other 416g|
|Protein 65.5g||94 %|
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: 2971
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