Blueberry Oatbran Muffins

Low GI yummy muffins. Oatbran is excellent for keeping you full for longer and helps lower colesterol. Make a batch and keep them in the freezer. Take one out in the mornings for a healthy mid-morning snack.

• Ready In: 21 mins
• Serves: 12
• Yields: 12 Muffins

Ingredients

• 2  cups  oat bran
• 1⁄8 teaspoon stevia
• 2  teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄2 cup yoghurt, low-fat vanilla
• 1⁄2 cup  orange juice
• 1⁄2 cup egg substitute, prepared
• 2  tablespoons olive oil
• 3⁄4 cup blueberries, frozen and unthawed

Directions

1. Combine the oat bran, Stevia, baking powder, and baking soda in a large bowl, and stir to mix well.
2. Combine the yogurt, orange juice, prepared egg substitute (or 2 eggs) and oil in a small bowl and stir to mix well.
3. Add the yogurt mixture to the oat-bran mixture and stir to mix well. Fold in the blueberries.
4. Coat the bottoms only of muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 180°C for about 16 minutes or just until a wooden toothpick inserted in the center of a muffin comes out clean.
5. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins.
6. Serve warm or at room temperature. Refrigerate or freeze any leftovers not eaten within 24 hours.