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  • 1-1/2 Cup(s) all-purpose flour
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/2 Cup(s) granulated sugar
  • 1 Tablespoon(s) Baking Powder
  • 1 Cup(s) low-fat (1%) milk
  • 1/4 Cup(s) vegetable oil
  • 1 Egg, lightly beaten
  • 1 Teaspoon(s) vanilla
  • 1/2 Cup(s) fresh blueberries
  • 1/2 Cup(s) sliced fresh strawberries
  • 12 Teaspoon(s) cinnamon-sugar, divided

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Cooking Instructions

Heat oven to 400ºF. Line 12 medium muffin cups with paper baking cups. In large bowl, combine flour, oats, sugar and baking powder; mix well. In 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.

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