Whole Grain Blueberry Muffin
These muffins can be made ahead of time and frozen for breakfast on the go.
1/2 cup oatmeal
1/3 cup oat bran
1 1/3 cups whole wheat flour
2/3 cup wheat germ
2 tbsps. all-purpose flour
2 tbsps. sugar
1 tbsp. baking powder
1/3 tsp. baking soda
2 cups skim milk
1 tsp. vanilla extract
1/2 cup apple sauce
1/2 cup fresh or frozen blueberries
Preheat your oven to 375 degrees.
Spray a nonstick muffin pan with cooking oil spray and line with paper muffin
cups.
Combine the dry ingredients in a medium-sized bowl.
Place the liquid ingredients in a large bowl and mix well.
Add the dry ingredients to the liquid ingredients and mix well.
Fold in the blueberries last.
Scoop batter into the muffin pan using a third cup measure.
Bake immediately at 375 degrees until firm in the center, about 18 to 20
minutes.
Remove pan from oven and turn muffins out onto rack to cool.
Makes 1 dozen muffins.
Calories 133, Fat 2.3 g, Carbs 24 g, Protein 5 g, Sodium 155 mg,
Fiber 4 g, Cholesterol 0 mg.
Points 2.