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Nutrition Facts

Serving Size 1 (94g)

Recipe makes 12 servings

Calories 229
Calories from Fat 61 (26%)
Amount Per Serving %DV
Total Fat 6.8g 10%
Saturated Fat 3.7g 18%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 49mg 16%
Sodium 202mg 8%
Potassium 125mg 3%
Total Carbohydrate 38.5g 12%
Dietary Fiber 2.7g 10%
Sugars 18.2g
Protein 5.2g 10%

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Blueberry Oat Bread/Muffins

Recipe #110509 | 30 min | 10 min prep | add private note

By: erinn in tbay
Feb 7, 2005

This is inspired by a recipe from my KitchenAid cookbook. i have altered it to make it a bit healthier. i have also substituted the blueberries for frozen mixed berries. although they have whole wheat flour, they are nice and light.

SERVES 12 , 12 muffins (change servings and units)

Ingredients

Directions

  1. 1
    Combine dry ingredients in large mixing bowl.
  2. 2
    add milk, butter and eggs.
  3. 3
    mix just until moistened.
  4. 4
    gently stir in berries.
  5. 5
    spoon batter into 9x5x3 inch loaf pan that has been greased on the bottom only.
  6. 6
    bake at 350F for 55-65 minutes.
  7. 7
    cool in pan 10 minutes.
  8. 8
    remove from pan and cool completely on wire rack.
  9. 9
    can also be made into muffins-bake 20-25 minutes.

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Featured Reviews for This Recipe

From: Roosie

On Mar 4, 2005

I thought this was a nice, healthy bread. I did like the flavor, but it is quite dense and oaty and I did not find that the delicate flavor of the blueberries was able to stand up to the oats very well. I think that this would be best using a more strongly flavored berry like raspberries, or as you suggested, mixed berries. It makes for a nice hearty, healthy breakfast though. Thank you!

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