1-1/2 cups quick-cooking oats, uncooked
1-1/2 cups whole wheat flour
1/3 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup blueberries, fresh or dried
1 cup skim milk
1/2 cup banana, mashed
1 tablespoon canola oil
1/2 cup egg beaters
3 tablespoons baking powder
Preheat oven to 400. Spray a 12 cup muffin tin with Pam. In a large bowl, thoroughly mix the rolled oats with the whole wheat flour, brown sugar, baking powder, ginger, cinnamon and salt. Add the blueberries, if using, and stir gently until they are distsributed evenly in the mixture. In a small bowl, stir together the milk, banana, oil and egg substitute until blended. Add liquid ingredients to dry and stir just until moistened, about 20 strokes.
Spoon batter into muffin cups, dividing evenly. Bake for 15 to 20 mins, or until a toothpick comes out clean. Leave in the tin for 3 mins, then on rack.
Makes 12 muffins
Calories……149…..Fat……3.3 g……Fiber…..3.4 g.