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Blueberry Streusal Muffins

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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Eggs Desserts, Cakes, Muffins 12 Muffins

INGREDIENTS

1/4 c Granulated sugar
3 ts Cinnamon
1/3 c Walnuts, finely chopped
1 c Rolled oats
1 1/4 c Skim milk
2 tb White vinegar
1 1/2 c All-purpose flour
1 c Brown sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 Egg, beaten
1/3 c Melted butter or margarine
1 c Blueberries(fresh or frozen)

INSTRUCTIONS

STREUSAL
MUFFINS
Preheat oven to 375F (190C).  To make streusal topping, stir granulated
sugar with cinnamon and walnuts ina small mixxing bowl.  Set aside.
To make muffins, combine oats, milk and vinegar in a medium-sized mixing
bowl.  Stir briefly, then let soak while continuing with recipe, about 10
mins.
Grease 12 muffin cups or coat with cooking spray.  Measure flour, brown
sugar, baking powder, baking soda and salt into a large mixing bowl.  Stir
with a fork until mixed, then make a well in centre.  Beat egg and melted
butter into oat mixture. Then, pour into flour mixture, stirring just until
combined.  Gently stir in blueberries with a folding motion until evenly
mixed.
Immediately spoon batter into muffin cups.  Sprinkle top of each muffin
with about 2 teaspoons streusal topping.  Bake in centre of 375F (190C)
oven until a cake tester inserted into center of a muffin comes out clean,
about 20 to 25 minutes if using fresh berries, or 25 to 30 minutes if using
frozen berries.
Remove muffins from oven and let stand for 5 minutes.  Then turn muffins
out onto a cooling rack.  Store muffins in a sealed bag at room temperature
for up to 2 days.  For longer storage, refrigerate, or preferably freeze.
Nutrients per muffin: 4.7g protein, 8.3g fat, 40.9g carbo's, 252 cals.
By: Kathleen Rudnicki, Chatelaine Magazine, April 1996 Prep time: 15mins
Baking time:    20mins
Posted to EAT-L Digest 20 Sep 96
Date:    Sat, 21 Sep 1996 12:41:09 +0700
From:    Serene Ong <sereneo@INFO.BISHKEK.SU>

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