Blueberry Oat Muffins

Blueberry Oat Muffins


1 cup Quaker Oats (quick or old fashioned, uncooked)
1 cup low-fat buttermilk
1/4 cup egg substitute or 2 egg whites, lightly beaten
2 tablespoons margarine, melted
1/2 teaspoon grated lemon peel
1 cup all-purpose flour
3 tablespoons granulated sugar or fructose or heat-stable sugar substitute equal to 3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1 cup fresh or frozen blueberries (do not thaw)

Quaker Oats products can be substituted with any other oats cereal products. Sweet One products can be substituted with any other heat-stable sweetener products. Nutrition contents might be different from those listed below. Listing of any brand name products in this recipe does not represent an endorsement.

Heat oven to 400?. Lightly spray twelve medium muffin cups with cooking spray.

In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute, margarine and lemon peel until blended.

In large bowl, combine flour, sugar or sweetener, baking powder, baking soda and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Gently stir in berries. Fill muffin cups almost full.

Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

Yield: 1 Dozen

Nutritional Information:
1 muffin (made with granulated sugar, fructose
or Sweet One? and without salt): amount per serving
Calories From Fat 25
Total Fat 3 g
Saturated Fat 0.5 g
Cholesterol 0 mg
Sodium 130 mg
Dietary Fiber 1 g
Protein 3 g

Total Calories 110

Total Carbohydrates 18 g

Total Sugars 5 g

Exchanges 1/2 starch, 1/2 fat, 1/2 fruit 1 starch, 1/2 fat

B-man :wink: