Latest Dish Menu Blueberry Pumpkin Muffins

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Blueberry Pumpkin Muffins

"These are yummy. And excellent for you too!"

Ingredients :

3/4 cup all-cause flour
3/four cup quick cooking oats
2/3 cup white sugar
2 teaspoons baking powder
three/4 teaspoon salt
1/2 teaspoon floor cinnamon
1/2 teaspoon nutmeg
half cup canned pumpkin
half of cup milk
1 egg
1/4 cup butter, melted
three/4 cup sparkling blueberries or frozen blueberries, thawed

Instructions :

Prep : 15M	Cook : 12M	Ready in : 40M

Preheat oven to 400 ranges F (2 hundred levels C). Grease and flour muffin pan or use paper liners.
Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a blending bowl until lightly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir within the flour combination, simply till all substances are moistened. Fold inside the blueberries. Spoon batter into muffin cups, filling to the top.
Bake in preheated oven until tops spring back whilst gently pressed, about 20 mins.

Notes :

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