Blueberry Oatbran Muffins

Submitted 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."

 

• Ready In: 21mins
• Ingredients: 9
• Yields: 12 Muffins
• Serves: 12

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.

Reviews

[CoffeeB]

These are a great tasting muffin, just not sweet enough for me. In fact I tasted no sweetness. I even upped the amount of Splenda to 1/4 t. <br/>Made for AU RecipeTag~