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Blueberry Oat Muffins




Source of Recipe


Hel


List of Ingredients




Blueberry Oat Muffins


1 cup each old fashioned oats, low-fat buttermilk
2 cups liquid egg substitute (or 2 egg whites)
2 tbsp. butter or margarine, melted
2 tsp. lemon zest
1 cup flour
3 tbsp. sugar
1 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt, optional
1 cup blueberries, fresh or frozen, do not thaw

Recipe




Heat oven to 400ºF (200ºC). Lightly spray 12 medium muffin tins with cooking spray. Can use muffin tin with or without papers. In a medium bowl, combine oats and buttermilk. Mix well. Let stand 10 minutes. Stir in egg substitute, butter and lemon zest until blended.

In a large bowl, combine blueberries with flour (toss); then add sugar, baking soda, baking powder and salt. Mix well. Add oatmeal mixture to flour and berry mixture. Stir until dry ingredients are moistened. Do not over mix. Fill muffin cups almost full.

Bake 20 - 25 minutes, until golden brown. Cool muffins in pan on wire rack 5 minutes and remove from pan. Enjoy warm. Makes 12 muffins.