1-1/4 cup flour
1 cup quick cooking oats
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 egg whites or egg substitute equivalent to 2 eggs
1/2 cup water
1/3 cup olive oil
3/4 cup blueberries, fresh or frozen (if frozen, do not thaw before using)
Topping: 2 tablespoons sugar mixed with 1/4 teaspoon cinnamon.
In a bowl, combine the first six ingredients.
In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill paper-lined muffin cups or muffin cups coated with non-stick cooking spray, 3/4th's full.
Combine sugar and cinnamon; sprinkle over muffins.
Bake at 400-degrees for 18 to 22 minutes or until a toothpick comes out clean when inserted near the center of a muffin. Cool for five minutes before removing from pan to a wire rack.
Note: If using frozen blueberries, do not thaw before adding to the batter.
Recipe makes 12 muffins.
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