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Oatmeal Berry Burst Muffins
Rise and shine to these moist, delicious, berry-packed muffins.
NUTRITIONAL FACTS
Servings12
- Value
Amount per Serving | Value |
---|---|
Energy (kcal) | 160.0 |
Protein (g) | 4.0 g |
Carbohydrates (g) | 29.0 g |
Sugar (g) | 11.0 g |
Fat (g) | 4.0 g |
Fibre | 2.0 g |
Calcium | 100.0 mg |
Sodium(mg) | 260.0 mg |
Saturated Fat (g) | 0.4 g |
Trans Fat (g) | 0.0 g |
Cholesterol (mg) | 15.0 mg |
Iron | 1.25 mg |
Potassium | 100.0 mg |
Vitamin B12 |
-
12 People
Servings
-
15 Mins
Prep Time
-
25 Mins
Cooking Time
-
40 Mins
Ready In
Ingredients
- 1 1/2 cups (375 mL) all-purpose flour
- 3/4 cup (175 mL) quick oats
- 1/2 cup (125 mL) firmly packed brown sugar
- 2 tsp. (10 mL) baking powder
- 1/2 tsp. (2 mL) salt
- 1/2 tsp. (2 mL) cinnamon
- 1 cup (250 mL) fresh or frozen mixed berries, (such as raspberries and blueberries)
- 1 cup (250 mL) skim milk
- 1/2 cup (125 mL) Hellmann’s® 1/2 The Fat Mayonnaise
- 1 egg
MADE WITH
Directions
-
Preheat oven to 400°F (200°C).
-
In a large bowl, combine flour, oats, sugar, baking powder, salt and cinnamon. Stir in berries. In medium bowl beat together milk, Hellmann's® 1/2 The Fat mayonnaise-type dressing and egg. Add liquid ingredients to dry ingredients and stir just until combined. Evenly spoon mixture into 12 paper lined or greased muffin cups.
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Bake 20 minutes or until muffin top springs back when lightly touched and toothpick inserted in center comes out clean.
Chef's Tip
Tip: Add some grated lemon or orange peel to the batter for a nice fresh citrusy touch!
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