- 2 cups all-purpose flour
- 1 cup uncooked quick OR old-fashioned oats
- 1 tablespoon Fleischmann's® Baking Powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 eggs
- 1 cup milk
- 1/2 cup sugar
- 1/3 cup Crown® Lily White® Corn Syrup
- 1/4 cup fresh OR frozen blueberries
Two breakfast favorites unite in these moist, berry-filled muffins. If using frozen blueberries, do not thaw berries before adding to flour mixture.
Preheat oven to 350°F (180°C).
Grease and flour a 9x5x3-inch (23x13x8 cm) muffin pan with cooking spray.
Pour boiling water over cereal in large bowl; let stand 2 minutes.
Combine flour, baking soda and salt in medium bowl; set aside.
Add orange juice, egg, corn syrup, sugar, corn oil and raisins to cereal mixture; mix until blended. Stir in flour mixture until well blended.
Spoon into prepared muffin pan cups. Bake 15 to 20 minutes or until lightly browned and firm to touch. Cool in pan on wire rack 5 minutes; remove from pan.
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