1/4 c. canola oil
3/4 c. brown sugar
1 c. unbleached white flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. 1% buttermilk
1 egg
1/3 c. oat bran
1/3 c. oatmeal
1/3 c. wheat germ
1 1/3 c. blueberries

In a mixing bowl, combine canola oil, brown sugar, flour, baking powder, baking soda and salt. Add buttermilk, egg, oat bran, oatmeal and wheat germ; mix lightly with a wooden spoon to moisten. Stir in blueberries. Fill paper-lined muffin tins 3/4 full with batter. Bake at 400 degrees 20 minutes, or until toothpick inserted into center comes out dry. Remove muffins from tins and cool on wire racks.

VARIATION: Substitute raisins for blueberries.

APPROXIMATE NUTRITIONAL CONTENT PER MUFFIN:

Total calories: 138. Protein: 3 grams. Carbohydrates: 23 grams. Cholesterol: 16 milligrams. Fat: 4 grams. Sodium: 141 milligrams.

Percentage of calories from: Protein: 9%. Carbohydrates: 63%. Fat: 28%.