1/2 cup flour
1 3/4 cup uncooked oatmeal
5 tablespoons Splenda brown sugar blend
1 tablespoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup Egg Beaters or 1 egg equivalent
1/2 cup unsweetened apple sauce
2 tablespoons vanilla extract
1 to 1 1/2 cup blueberries (if using frozen, thaw first)
1 tablespoon Splenda
1 tablespoon ground cinnamon

This is a variation of the OATMEAL-BLUEBERRY MUFFINS (LO-CAL) recipe. Either quick cooking or old-fashioned oatmeal may be used.

Preheat oven to 375°F.

Line 12 2-1/2 inch muffin pan cups with paper baking cups

In a medium mixing bowl, combine flour, oatmeal, brown sugar blend, baking powder, and salt. Mix well with a spoon.

In a small bowl, using a spoon or fork, combine vanilla extract, skim milk, Egg Beaters, and apple sauce. Mix well.

Add this mixture to flour mixture and beat until ingredients are well blended. Fold in the blueberries.

Pour an equal amount of batter into each cup until cups are about 2/3 to 3/4 full.

Combine Splenda and cinnamon; sprinkle evenly over muffins.

Bake for 20-25 minutes or until lightly browned and a toothpick inserted in center comes out dry.

Each muffin provides approximately 115 calories, .9 g fat, 0mg Cholesterol, 120 mg Sodium, 21. 9 g Carbohydrates including 2. 1 g of Dietary Fiber and 8. 3 g Sugar, and 3. 8 g Protein.

Submitted by: TMS