Blueberry Oatbran Muffins |
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Prep Time: 5 Minutes Cook Time: 16 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Low GI yummy muffins. Oatbran is excellent for keeping you full for longer and helps lower colesterol. Make a batch and keep them in the freezer. Take one out in the mornings for a healthy mid-morning snack. Ingredients:
2 cups oat bran |
1/8 teaspoon stevia |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/2 cup yoghurt, low-fat vanilla |
1/2 cup orange juice |
1/2 cup egg substitute, prepared |
2 tablespoons olive oil |
3/4 cup blueberries, frozen and unthawed |
Directions:
1. Combine the oat bran, Stevia, baking powder, and baking soda in a large bowl, and stir to mix well.
2. Combine the yogurt, orange juice, prepared egg substitute (or 2 eggs) and oil in a small bowl and stir to mix well.
3. Add the yogurt mixture to the oat-bran mixture and stir to mix well. Fold in the blueberries.
4. Coat the bottoms only of muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 180°C for about 16 minutes or just until a wooden toothpick inserted in the center of a muffin comes out clean.
5. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins.
6. Serve warm or at room temperature. Refrigerate or freeze any leftovers not eaten within 24 hours.
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