1 1/3 c. all-purpose flour
1 c. Quaker oats (quick of old fashioned, uncooked)
1/4 c. brown sugar substitute or firmly packed brown sugar
1 tbsp. baking powder
1/2 tsp. salt, optional
1/2 tsp. cinnamon
1 c. skim milk
1/4 c. egg substitute, or 1 egg, beaten
3 tbsp. vegetable oil
1 c. fresh or frozen blueberries

Heat oven to 425 degrees. Spray 12 medium muffin cups with vegetable oil cooking spray or line with paper baking cups. Combine dry ingredients. Add milk, egg substitute and oil; stir just until dry ingredients are moistened. Fold in blueberries; fill prepared muffin cups 2/3 full. Bake 25 to 30 minutes or until light golden brown. Makes 1 dozen muffins.