Recipe#13205

Title: Blueberry Muffins 05

From: "Dancer^" sigatress@attcanada.net 
 Newsgroups: rec.food.recipes 
 Subject: Diabetic Blueberry Muffins 
 Date: 1 Mar 1999 08:00:46 -0600 
 Message-ID: <7be6ie$m0o$1@garnet.tc.umn.edu> 

1 c. all-purpose flour
 1 c. uncooked rolled oats
 1/4 c. packed brown sugar
 1 tsp. baking powder
 1 tsp. baking soda
 3/4 tsp. cinnamon, divided
 1/4 tsp. salt
 8 ozs. lemon-flavored low-fat yogurt
 1/4 c. cholesterol-free egg substitute
 1 tbsp. vegetable oil
 1 tsp. grated lemon peel
 1 tsp. vanilla
 1 c. fresh or frozen blueberries
 1 tbsp. granulated sugar
 1 tbsp. sliced almonds (optional)
 Preheat oven to 400 degrees. Spray 12 muffin cs. with nonstick
 cooking spray. Combine flour, oats, brown sugar, baking powder,
 baking soda, 1/2 tsp. cinnamon and salt in a large bowl. Combine
 yogurt, egg substitute, oil, lemon peel and vanilla in a small
 bowl; stir into flour mixture just until blended. Gently stir in
 blueberries, Spoon mixture into muffin cs.  Mix granulated sugar,
 remaining cinnamon and almonds in a small bowl.  Sprinkle over
 muffin mixture Bake 18 to 20 minutes or until lightly browned and
 wooden pick inserted into centers comes out clean. Cool slightly
 on racks before serving. Makes 12 muffins.