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Print this Recipe    Blue Oat Muffins

Low-Fat Blueberry Oat Muffins

1 cup oats (quick or old fashioned, uncooked)
1 cup lowfat buttermilk
1/4 cup liquid egg substitute or 2 egg whites
2 tablespoons margarine, melted
1/2 teaspoon grated lemon peel
1 cup all-purpose flour
3 tablespoons sugar or fructose or heat-stable sugar substitute equal to 3
tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1 cup fresh or frozen blueberries (do not thaw)

Heat oven to 400 F. Lightly spray 12 medium muffin cups with cooking
spray. In medium bowl, combine oats and buttermilk; mix well. Let
stand 10 minutes. Stir in egg substitute, margarine and lemon peel
until blended.

In large bowl, combine remaining ingredients except berries; mix
well. Add wet ingredients to dry ingredients; stir just until dry
ingredients are moistened. (Do not overmix.) Gently stir in berries.

Fill muffin cups almost full. Bake 20 to 25 minutes or until golden
brown.

Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve
warm. Makes 12 muffins.

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