double berry blueberry muffins

1-1/2 cups flour
1 cup Quaker Oats
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon grated lemon peel
1/4 teaspoon salt
1 cup milk
1/3 cup margarine, melted
2 egg whites, slightly beaten
3/4 cup fresh or frozen blueberries
1/4 cup raspberry or strawberry preserves

Heat oven to 400 F. Line 12 medium muffin cups with paper baking cups or spray with nonstick spray. Combine first six ingredients; mix well. Add combined milk, margarine and egg whites, mixing just until moist. Stir in blueberries. Fill prepared cups half full. Spoon 1 teaspoon preserves over batter. Spoon remaining batter over preserves. Bake 23-25 minutes or until golden brown. Makes 1 dozen muffins.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s