Smart Blueberry Muffins
Yield: 1 dozen muffins
Exchanges per muffin:
1 1/3 cups all-purpose flour
1 cup quick-cooking oats, uncooked
¼ cup granulated brown sugar substitute
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup skim milk
¼ cup frozen egg substitute, thawed
3 tablespoons vegetable oil
1 cup fresh or frozen blueberries, thawed
Vegetable cooking spray
1. Combine first 6 ingredients in a medium bowl; make a well in center of mixture.
2. Combine milk, egg substitute, and oil; add to dry ingredients, stirring just until moistened.
3. Fold in blueberries.
4. Spoon batter into muffin pans coated with cooking spray, filling three-fourths full. Bake at 425 degrees F for 25 minutes or until golden.