Blueberry Oatmeal Muffins (Low Sugar) - cooking recipe

Ingredients
    1 2/3 cups oatmeal
    2/3 cup flour
    1/2 cup whole wheat flour
    1/4 cup dark brown sugar, packed
    1/2 cup Splenda granular
    2 teaspoons ground cinnamon
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 1/2 cups low-fat buttermilk
    1/4 cup prune baby food (or prune puree or other fat replacement product)
    2 teaspoons grated lemon zest
    1/2 cup egg substitute
    2 cups frozen blueberries
    2 tablespoons flour
Preparation
    Preheat oven to 400\u00b0F.
    Put oatmeal into a food processor to process until resembles course meal.
    Mix all dry ingredients together well with wire whisk.
    Make a well in center of dry ingredients.
    In a separate bowl mix well buttermilk, prune baby food, lemon zest, and egg substitute.
    Stir wet ingredients into dry ingredients stirring slowly until just combined.
    Mix blueberries and 2 tbs flour together to coat blueberries.
    Carefully fold blueberries into batter.
    Spoon batter into a prepared muffin tin (cooking spray or muffin paper).
    Bake at 400\u00b0F for 20 minutes or until cooked.
    Let cool on wire rack.

Leave a comment