SBD-friendly Recipes
Wednesday, September 10, 2003
Blueberry-Oat Bran Muffins
- 2 cups Oat Bran (I used Quaker)
- 2 t. Baking Powder
- ½ cup Egg Beaters (or 2 eggs)
- ½ t. Salt
- 1 cup Low Fat Butter Milk
- 3 Egg Whites
- ¾ cup Splenda
- 2 T. Canola Oil
- 1 t. Vanilla Extract
- 2/3 to ¾ cup Frozen or Fresh Blueberries
- Preheat oven to 425 degrees. Spray 12-cup muffin pan with non-stick spray (I used PAM)
- Mix dry ingredients together in a bowl.
- Mix wet ingredients together in a bowl (except the 3 egg whites).
- Mix the wet and dry ingredients together.
- Stir in the fresh or frozen blueberries.
- Beat the 3 egg whites until firm (not stiff or it will be too dry) peaks form.
- Fold the beaten egg whites into the muffin batter and spoon into the muffin tin.
- Bake for 17-19 minutes. Cool in pan for 10 minutes – then serve.
