Microwave Oatmeal Blueberry Muffins Recipe 475

Steps:

• Mix flour, oats, baking soda, cinnamon, cloves, nutmeg, baking powder, and salt together in a microwave-safe mug. Stir egg white, milk, brown sugar, and vanilla extract into flour mixture until batter is fully combined; slowly stir in blueberries.
• Cook in microwave for 1 minute. Check muffin for doneness and continue cooking in 15 second increments until cooked through, about 1 minute more.

Steps:

• 1. Lightly grease or spray a mug. 2. Combine oatmeal, egg, baking powder and salt in mug and stir. 3. Add blueberries, but it's not necessary to stir them in. 4. Microwave for 1 1/2 to 2 minutes. 5. Turn out onto a plate and serve.

Steps:

• 1. In a bowl, combine flour, sugar, baking powder and salt. Add blueberries.
• 2. Add milk, melted butter and egg. Mix until dry ingredients are just moistened. Do not overbeat.
• 3. Spoon batter into aluminum-lined or paper-lined microsafe baking or cupcake pan. Don't fill more than 2/3 up.
• 4. Microwave at MEDIUM HIGH power for 3 minutes. Let rest for 3 minutes.
• 5. Microwave at HIGH power for another 2 to 3 minutes or until muffins are done. They will still be a little soft in the center. Let them rest in the pan for a couple of minutes.
• 6. Serve them warm with butter or honey.

Steps:

• Combine the flour, baking soda, baking powder and salt in a bowl. Melt the honey and butter together. Stir in the milk, egg and lemon juice. Combine the wet ingredient and the dry ingredients and mix a little. Add the blueberries and mix gently until no white streaks of flour remain.
• Coat a plastic muffin tin or 6 1-cup Pyrex custard cups with nonstick cooking spray. Fill cups half full of batter. Microwave five or six at a time for about 2 1/2 minutes for an 1100-watt microwave. (Start checking at about 2 minutes.) When they look set, they're done. Let stand 3 to 5 minutes to firm up. Turn out of tins/cups.