1 c. oatmeal, uncooked
1/4 c. firmly packed brown sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. skim milk
1/4 c. Egg Beaters (equivalent to 1 egg)
3 tbsp. Puritan vegetable oil
1 c. frozen or fresh blueberries

Preheat oven to 425 degrees. In a large bowl, combine dry ingredients. Add milk, egg substitute and oil. Stir until dry ingredients are moistened. Fold in blueberries. Spray 12 medium muffin tins with vegetable oil spray or line with paper baking cups. Fill muffin cups 2/3 full. Bake 25 to 30 minutes. Makes 12 muffins. 94 calories per muffin, no cholesterol.