Blueberry Oats Muffin
|Egg whites/1/4 cup frozen /thawed cholesterol-free egg product||2|
|Skim milk||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Oat flour blend||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||3 Teaspoon|
|Fresh blueberries/3/4 cup frozen /thawed and well drained blueberries||1 Cup (16 tbs)|
Heat oven to 400°.
Spray bottoms of 12 medium muffin cups, 2 1/2 x 1 4/4 inches, with nonstick cooking spray, or line with paper baking cups.
Beat egg whites in medium bowl; stir in milk and oil.
Mix in remaining ingredients except blueberries just until flour is moistened (batter will be lumpy).
Fold in blueberries.
Divide batter among cups.
Bake 20 to 25 minutes or until golden brown.
Remove immediately from pan.