Ingredients:
1 1/2 cups all-purpose flour
1 cup Quaker Oats ( quick or old fashioned, uncooked)
1/2 cup granulated sugar
1 tablespoon baking powder
1 cup 1% low-fat milk
1/4 cup vegetable oil
1 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup fresh blueberries
1/2 cup sliced fresh strawberries
12 teaspoons cinnamon sugar, divided
Directions:
Heat oven to 400 degrees.
Line 12 medium muffin cups with paper baking cups.
In a large bowl, combine flour, oats, sugar and baking powder; mix well.
In a small bowl, combine milk, oil, egg and vanilla; blend well.
Add to dry ingredients all at once; stir just until dry ingredients are moistened (Do not overmix.)
Gently stir in blueberries and strawberries.
Fill muffin cups three-fourths full.
Sprinkle batter in each muffin cup with 1 teaspoon cinnamon-sugar.
Bake 18 to 20 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan- Serve warm.
Servings: Serve
Time preparation: 10 min.
Time total: 30 min.