YIELD: 12 Muffins
2 cups oat bran
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup nonfat or low-fat vanilla yogurt
1/2 cup orange juice
1/2 cup fat-free egg substitute, or 2 large eggs plus 1 egg white, lightly beaten
2 tablespoons canola or walnut oil
3/4 cup fresh or frozen (unthawed) blueberries
1. Combine the oat bran, sugar, baking powder, and baking soda in a large bowl, and stir to mix well.
2. Combine the yogurt, orange juice, egg and oil in a small bowl and stir to mix well. Add the yogurt mixture to the oat-bran mixture and stir to mix well. Fold in the blueberries.
3. Coat the bottoms only of muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 350°F for about 16 minutes or just until a wooden toothpick inserted in the center of a muffin comes out clean.
4. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Refrigerate or freeze any leftovers not eaten within 24 hours.
Nutritional Facts (per muffin)
CALORIES: 98 CARBOHYDRATES: 18 g CHOLESTEROL: 0 mg
FAT: 3.4 g FIBER: 2.7 g PROTEIN: 4.5 g SODIUM: 132 mg
CALCIUM: 80 mg GI RATING: LOW
Sometimes for variety, instead of the blueberries I add 2 small mashed bananas.