Nora’s Oat and Apple Breakfast Squares
- Serves
- Total time
- 35 min
- Heat
- 375°F / 190°C
- Per serving
- 168 cal
Ingredients
| Amount | Ingredient | Grams |
|---|---|---|
| 2 | large eggs | 100 g |
| 1 cup | milk (2%) | 244 g |
| 2 tsp | low-sodium baking powder | 8 g |
| 1 tsp | vanilla extract | 4 g |
| 4 tbsp | canola oil | 56 g |
| 2 cups | all-purpose flour | 250 g |
| 5 tbsp | sugar | 62 g |
| 1 cup | blueberries | 148 g |
Steps
- Heat. Heat the oven to 375°F (190°C) and line a 12-cup tin.
- Wet. Whisk the eggs, milk, oil and vanilla.
- Fold. Fold in the dry ingredients and add-ins until just mixed.
- Bake. Fill the cups and bake 18 to 22 minutes.
Why it works
Mixing just until combined keeps muffins tender.
Watch out
Regular baking powder adds a lot of sodium; low-sodium powder works the same.
Done when: A skewer comes out clean.
Fixes
- Tough?
- Stir less.
- Sunken?
- Check the oven temperature.
Variations: Top with oats.
Keeps: 3 days; freeze up to 3 months.
Estimated nutrition per serving
| Calories | 168 |
|---|---|
| Protein | 4 g |
| Carbohydrates | 24 g |
| Fiber | 0.9 g |
| Net carbs | 23.1 g |
| Added sugar | 5.2 g |
| Fat | 6 g |
| Saturated fat | 0.9 g |
| Sodium | 23 mg |
| Potassium | 139 mg |
| Phosphorus | 59 mg |
Low in sodium: 140 mg or less per serving.
Estimates from standard ingredient data; brands and portions vary. Values are per serving and do not change when you scale the recipe. Compare with your own daily targets
For general information only. Not medical advice. Always follow the guidance of your doctor or dietitian, especially for kidney, liver or diabetes diets.