Blueberry Oatbran Muffins

Name: Blueberry Oatbran Muffins
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Yield: 12 Muffins, 12 serving(s)
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

(1)

Recipe by Kiwi Kathy

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.

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READY IN: 21mins

SERVES: 12

YIELD: 12 Muffins

UNITS: US

INGREDIENTS

Nutrition

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

Combine the oat bran, Stevia, baking powder, and baking soda in a large bowl, and stir to mix well.
Combine the yogurt, orange juice, prepared egg substitute (or 2 eggs) and oil in a small bowl and stir to mix well.
Add the yogurt mixture to the oat-bran mixture and stir to mix well. Fold in the blueberries.
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.
Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins.
Serve warm or at room temperature. Refrigerate or freeze any leftovers not eaten within 24 hours.

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