Fresh Ginger Blueberry Energy Muffins

senseicheryl's Note:

This recipe was featured in an email today from the www.betterneggs.com website. "Bursting with berry flavor, these fiber-rich muffins are a nutritional powerhouse, providing the fuel needed to get you through a busy morning. Blueberries are loaded with antioxidants, and nutrient-dense almonds are high in protein. Muffins always bake up light and delicious with fat-free, cholesterol-free Better'n Eggs."

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• ¼ cup better'n eggs
• 8 ounces non-fat vanilla yogurt
• ¼ cup orange juice
• 2 tablespoons canola oil
• 1 tablespoon fresh ginger , grated
• 1 cup all-bran cereal , wheat (shreds, not flakes)
• 1 ¼ cups whole wheat flour
• 1⁄3; cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup frozen blueberries
• ½ cup sliced almonds

Directions:

1. Heat oven to 400°F Line 12 muffin cups with paper cup liners; set aside. Stir together the Better’n Eggs, yogurt, orange juice, canola oil and fresh ginger. Stir in wheat bran cereal; let stand 5 minutes.
2. Add whole wheat flour, sugar, baking soda, baking powder and salt. Stir just until moist. Gently stir in frozen blueberries and almonds.
3. Spoon batter equally into muffin cups. Bake for 15 to 18 minutes or until toothpick inserted in center of muffin comes out clean.