Recipe: Blueberry Oatmeal Muffins

This is a wonderful, very healthy recipe. They are best eaten warm and spread with a little butter! I apologize for the lack of a picture; these were all gone before I could take one!

Blueberry Oatmeal Muffins – makes 12

¾ cup all purpose flour

1¼ cups quick-cooking oats

½ sugar (1 cup honey can be substituted)

1 tsp baking powder

½ tsp baking soda

¼ salt

2 egg whites

½ cup fat free milk

⅓ cup vegetable oil

1 cup fresh or frozen (unthawed) blueberries

In one bowl combine the flour, oats, salt, baking powder, baking soda, and sugar. In another bowl, beat egg whites, milk, and oil until soft peaks form (about 5-7 minutes when whisking by hand). Fold into flour/oat mixture and stir just until combined. Batter will be lumpy. Fold in blueberries gently.

Grease muffin cups. Fill each cup ¾ full. Bake in a preheated 400° oven for 18-20 minutes or until a toothpick comes out clean. Allow to cool for a few minutes before removing from cups.