* Exported from MasterCook *
Bread, Blueberry Oatmeal Muffin
Recipe By :Kellie
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Posted
Amount Measure Ingredient -- Preparation Method
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2 cups whole wheat flour -- sifted twice
3/4 cup rolled oats
1/2 cup granulated sugar
1/2 cup brown sugar
2 teaspoons baking soda
1/8 teaspoon salt
3 large eggs -- at room temperature
1 cup canola oil
1 teaspoon vanilla extract
1 cup fresh blueberries
Toastable Blueberry Oatmeal Muffin Bread! So easy to make and great
for breakfast on the go. A toastable bread with the texture and
sweetness of a muffin, only healthier for you. Loaded with whole
grains, oats and fresh, plump blueberries, this Blueberry Oatmeal
Muffin Bread is a great way to start your day.
PREP: 10 MINUTES
COOK: 1 HOUR
TOTAL: 1:10
Pre-heat oven to 350F.
Coat a 9" loaf pan with cooking spray and set aside.
Mix the flour, oats, granulated sugar, brown sugar, baking soda and
salt in a large bowl whisking to combine thoroughly.
In a small bowl, whisk together the oil, eggs and vanilla. Add the
egg mixture to the flour mixture and stir until all ingredients are
thoroughly combined being careful not to over mix. Fold in the blueberries.
Pour the batter into the prepared loaf pan and bake in a 350F oven
for approximately 50 to 60 minutes or until a toothpick inserted into
the center comes out clean.
Cool the bread on a wire rack for 10 minutes and then remove from the
pan. Allow to cool to room temperature.
The bread can be stored in an airtight container for 3-4 days and
frozen for about 2 months.
Cal 291, Fat 5g, Carb 55g, Sod 338mg, Fiber 4g, Pro 7g
S(Internet address):
"https://thesuburbansoapbox.com/blueberry-oatmeal-muffin-bread/";
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Per Serving (excluding unknown items): 494 Calories; 30g Fat (53.6%
calories from fat); 8g Protein; 51g Carbohydrate; 5g Dietary Fiber;
80mg Cholesterol; 381mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 0 Fruit; 6 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2018 - 1216