These blueberry muffins came from Cooking Light, February 2006, but I made a couple of variations to lighten the sugar and fat load even more. Taste great!
- 1 2⁄3 cups oatmeal
- 2⁄3 cup flour
- 1⁄2 cup whole wheat flour
- 1⁄4 cup dark brown sugar, packed
- 1⁄2 cup Splenda granular
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups low-fat buttermilk
- 1⁄4 cup prune baby food (or prune puree or other fat replacement product)
- 2 teaspoons grated lemon zest
- 1⁄2 cup egg substitute
- 2 cups frozen blueberries
- 2 tablespoons flour
- Preheat oven to 400°F.
- Put oatmeal into a food processor to process until resembles course meal.
- Mix all dry ingredients together well with wire whisk.
- Make a well in center of dry ingredients.
- In a separate bowl mix well buttermilk, prune baby food, lemon zest, and egg substitute.
- Stir wet ingredients into dry ingredients stirring slowly until just combined.
- Mix blueberries and 2 tbs flour together to coat blueberries.
- Carefully fold blueberries into batter.
- Spoon batter into a prepared muffin tin (cooking spray or muffin paper).
- Bake at 400°F for 20 minutes or until cooked.
- Let cool on wire rack.