2 egg whites or 1 egg, slightly beaten
1 cup plain or vanilla nonfat yogurt
1/4 cup margarine or butter, softened
1-1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt, if desired
1 cup blueberries, drained
Heat oven to 400F. Line 12 medium muffin cups, 2 1/2×1-1/2 inches, with paper baking cups, or grease bottoms only of muffin cups. Mix all ingredients except blueberries just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.
Makes 12 muffins.
High Altitude (3500-6500 ft): Heat oven to 425F. Decrease brown sugar to 1/3 cup. Bake about 20 minutes.
Per serving: 163 Calories (kcal); 4g Total Fat; (24% calories from fat); 4g Protein; 27g Carbohydrate; trace Cholesterol; 251mg Sodium
Food Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates