Hibbing Healthy Lifestyles Coalition Healthy Recipe - Blueberry Oat Muffins

Ingredients:
1 cup Quaker Oats (quick or old fashioned, uncooked)
1 cup low-fat buttermilk
1/4 cup egg substitute or 2 egg whites, lightly beaten
2 tablespoons margarine, melted
1/2 teaspoon grated lemon peel
1 cup all-purpose flour
3 tablespoons granulated 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)

Directions:
Heat oven to 400F. Lightly spray twelve 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 flour, sugar or sweetener, baking powder, baking soda and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not over mix.) 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.

Yield: 1 Dozen

Nutritional Information:1 muffin (made with granulated sugar, fructose or Sweet One and without salt):

Calories From Fat 25
Total Fat 3 g
Saturated Fat 0.5 g
Cholesterol 0 mg
Sodium 130 mg
Dietary Fiber 1 g
Protein 3 g

amount with sugar or fructose with Sweet One

Total Calories 110 100
Total Carbohydrates 18 g 16 g
Total Sugars 5 g 3 g

Exchanges with sugar or fructose
1/2 starch, 1/2 fat, 1/2 fruit

with Sweet One
1 starch, 1/2 fat