• Preparation Time 15 minutes
  • Baking Time 25 minutes
  • Makes 12 muffins
  • Freezing Excellent

Ready.
Set.
Make.

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Ingredients

  • 1 cup Robin Hood® Oats
  • 1 cup plain yogurt, 1%, 2% or 3%
  • 2/3 cup packed brown sugar
  • 1/3 cup Crisco® Vegetable or Canola Oil
  • 1 egg
  • 1 tbsp finely grated orange zest
  • 1 cup Robin Hood Original All Purpose Flour
  • 2 tbsp ground flaxseed
  • 1 tsp each; cinnamon and baking powder
  • 1/2 tsp each; baking soda and salt
  • 1 cup blueberries, fresh or frozen
  • Robin Hood Oats for sprinkling

Serving Size: 12 muffins

Directions

Serving Size: 12 muffins

  • Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin pan with paper liners.
  • Combine oats, yogurt, sugar, oil, egg and orange zest in a large bowl.
  • Stir flour with flaxseed, cinnamon, baking powder, baking soda and salt in a separate large bowl. Stir oat mixture into flour mixture. Add blueberries and stir until just mixed.
  • Place batter into prepared muffin cups. Sprinkle each with additional oats.
  • Bake in preheated oven for 18 to 20 minutes or until a toothpick inserted in center of muffin comes out clean. Cool on a wire rack.

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