Blueberry Muffins

PointsPlus value: 3


Yield/Serves: 12




1⅔ cups all-purpose flour

⅓ cup oat bran

1 tablespoons sugar

1 tablespoon double-acting baking powder

1 teaspoon cinnamon

⅛ teaspoon salt

1 cup skim milk

⅓ cup fat-free egg substitute

2 teaspoons stick margarine, melted

2 cups fresh or thawed frozen blueberries



1. Preheat the oven to 400 F. Line a 12-cup muffin pan with paper liners. or spray cups with nonstick cooking spray or use a nonstick muffin pan; set aside.

2,. In a-medium bowl, combine flour. oat bran. sugar, baking powder, cinnamon and salt.

3. In a small bowl, with a wire whisk. whisk together the milk, egg substitute and -margarine. Make a well in the center of the dry ingredients; pour in the milk mixture. With a wooden spoon, stir until just combined. Do not overmix. Let the batter stand

1 minute. Add blueberries to 'batter and stir carctully to combine.

4. Fill muffin cups evenly with hatter. Bake 15 minutes. until n of iins are lightly browned. Leave muffins in pan 2-3 rtrinuics; transfer to a wire rack to cool. Serve warm.

Servings Provide: 1 B, 1 Fa.

Per Serving: 118 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 191 mg Sodium, 22 g Total Carbohydrate, 1 g Dietary Fiber, 4 g Protein, 104 My Calcium