Red and Blue Oatmeal Muffins
Ingredients
3/4 cup all-purpose flour
3/4 cup of Whole Wheat Flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup granulated sugar sugar
1 Tbsp baking powder
1 cup soy vanilla milk
1/4 cup banana
1 Tbsp Flax seed
1 tsp vanilla
1/2 cup fresh blueberries
1/2 cup sliced fresh strawberries
Ingredients
3/4 cup all-purpose flour
3/4 cup of Whole Wheat Flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup granulated sugar sugar
1 Tbsp baking powder
1 cup soy vanilla milk
1/4 cup banana
1 Tbsp Flax seed
1 tsp vanilla
1/2 cup fresh blueberries
1/2 cup sliced fresh strawberries
Directions
Heat oven to 400ºF. Line 12 medium muffin cups with paper baking cups. Mix 1 Tbsp. of flax seeds to 2 Tbsp of water, stir and set aside. In large bowl, combine flour, oats, sugar and baking powder; mix well. In small bowl, mash banana with a fork, add milk, flax seed and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix.) Gently stir in blueberries and strawberries.
Heat oven to 400ºF. Line 12 medium muffin cups with paper baking cups. Mix 1 Tbsp. of flax seeds to 2 Tbsp of water, stir and set aside. In large bowl, combine flour, oats, sugar and baking powder; mix well. In small bowl, mash banana with a fork, add milk, flax seed and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix.) Gently stir in blueberries and strawberries.
Fill muffin cups three-fourths full. Bake 18 to 20 minutes or until golden brown. Cool muffins in pan for 5 min. Remove from pan. Serve warm.