1 1 / 3 c. All-purpose flour
1 c. Oatmeal
¼ c. brown sugar
1 tbsp. Baking powder
½ tsp. Cinnamon
1 c. Skimmed milk
1 egg, beaten
3 Tbsp. Vegetable oil
1 ¼ c. Blueberries
¾ c. Raspberries


   1st Preheat the oven to 425 ° Fahrenheit (218 ° Celsius).
   2nd Line the cups of a muffin pan with paper liners.
   3rd Flour, oats, brown sugar, baking soda and cinnamon in a large bowl.
   4th In another bowl, combine milk, egg and oil. Whisk together.
   5th Add the wet mixture to the flour mixture in large bowl. Stir until combined.
   6th Fold in berries.
   7th Spoon the mixture into the muffin cups about 2 / 3 full.
   8th Bake for 25-30 minutes or until lightly golden brown.

Serves: 12

Serving size: 1 muffin

Nutritional analysis (per serving):

146 calories
4 g protein
4 g fat
1 g Sat Fat
23 g carbohydrates
1 g fiber
18 mg cholesterol
227 mg sodium
103 mg calcium
1 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:

Consider chopped nuts. You can use a variety of berries. Store leftovers in an airtight container.