Whole Grain Blueberry Muffins

I am always looking for ways to add fiber to our diet. These muffins originally called for 1/2 white and 1/2 whole wheat flour. I made some adjustments and the end result were moist, fruit filled muffins. The recipe calls for cinnamon; however, for a true taste delight add 1/2 to 1 teaspoon of my Baking Spice Blend Mix Baking Spice Blend Mix.

• Ready In: 40 mins
• Yields: 10-12 muffins

Ingredients

• 1⁄2 cup  oat bran
• 1  cup old fashioned oats
• 1  cup whole wheat pastry flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon cinnamon
• 1⁄4 cup sorghum or 1⁄4 cup molasses
• 1⁄4 cup egg substitute or 1  whole egg
• 1  cup buttermilk
• 1⁄4 cup  oil
• 1 1⁄2 cups blueberries, washed

Directions

1. Preheat oven to 400 degrees.
2. Place the oats in blender container and process until fine flour.
3. In a medium bowl, thoroughly mix oat flour, oat bran and pastry flour; stir in baking powder and soda.
4. In a separate bowl, mix together the egg substitute, buttermilk and oil.
5. Add the wet ingredients to the flour all at once and stir to moisten.
6. Gently stir in rinsed and drained berries and spoon batter into muffin tins that have been sprayed with non-stick cooking spray.
7. Bake in preheated oven for 25 minutes or until lightly brown.