Blueberry Oat Muffins

Ingredients

• 2/3 cups uncooked quick OR old-fashioned oats
• 1/2 cup boiling water
• 1 cup all-purpose flour
• 2 teaspoons Argo® Baking Powder
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1/3 cup milk
• 1/4 cup Canola oil
• 1/3 cup sugar
• 1/3 cup Karo® Light Corn Syrup
• 3/4 cup fresh OR frozen blueberries

Directions

Preheat oven to 350°F (180°C).

Lightly grease a 12-cup muffin pan with cooking spray.

Place oats in a bowl and pour boiling water over them; let stand 2 minutes.

Combine flour, baking powder, baking soda, cinnamon and salt in medium bowl; set aside.

Combine eggs, milk, corn syrup, sugar and canola oil, whisk well, add oats; mix until blended. Stir in flour mixture, blend well. Stir in blueberries.

Pour batter into prepared muffin cups, fill ¾ full. If desired, sprinkle tops with a few oats. Bake for 20-25 minutes or until lightly browned and toothpick inserted comes out clean. Cool in pan 5 minutes, then remove to wire rack to cool completely. Store in an airtight container for up to 3 days.