Blueberry Yogurt Muffins
|Bran hot cereal||2 Cup (32 tbs), uncooked (Quaker Oat)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|Low fat plain yogurt||8 Ounce (1 Carton)|
|Egg whites||2 , slightly beaten|
|Skim milk||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Blueberries||1⁄2 Cup (8 tbs) (Fresh Or Frozen)|
Heat oven to 425°F.
Line 12 medium muffin cups with paper baking cups.
Combine oat bran, brown sugar and baking powder.
Add combined yogurt, egg whites, skim milk, honey, oil and lemon peel, mixing just until moistened.
Fold in blueberries.
Fill muffin cups almost full.
Bake 18 to 20 minutes or until golden brown.