Blueberry Muffins

Topping:
¼ cup rolled oats
1 Tbsp. brown sugar

Muffins:
1 ½ cups rolled oats
½ cup all purpose flour
½ cup whole wheat pastry flour
½ cup sugar
1 Tbsp. baking powder
2 egg whites OR 1 whole egg
2 Tbsp. canola oil
1 tsp. vanilla extract
1 tsp. grated lemon peel
1 cup skim milk
1 cup fresh or frozen blueberries

 

Spray 12-muffin-cup pan with non-stick cooking spray.

Prepare topping by combining oats and sugar in a bowl; set aside.

Combine dry ingredients in a bowl; mix well.  In another bowl, mix milk, egg whites, oil, vanilla and lemon peel.  Add to dry ingredients; stir by hand just until moistened.  Gently stir in blueberries.  Fill muffin cups almost full.  Sprinkle with reserved topping, patting gently.

Bake at 400°F for 20 to 24 minutes or until light golden brown.  Let muffins stand a few minutes; remove from pan.  Serve warm.

Notes:

Oats:  Use old fashioned rolled not instant

Lemon Peel:  Use ½ tsp. dry from spice aisle

 

Yield: 12 muffins

PER SERVING:     
CALORIES: 161     
FAT: 3g            SATURATED FAT: 0 g
SODIUM: 143mg
CARBOHYDRATE: 22g     
PROTEIN: 4g
CHOLESTEROL: 0mg         
FIBER: 2g

WeightWatchers Points:  3

 

Diabetic Exchange: 2 carbohydrate

Search for more Heart Healthy Recipes.