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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (62g) Recipe makes 12 servings The following items or measurements are not included below: 1/3 cup Splenda sugar substitute |
||
| Calories 89 | ||
| Calories from Fat 35 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.0g | 6% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 112mg | 4% | |
| Potassium 177mg | 5% | |
| Total Carbohydrate 15.2g | 5% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 3.8g | ||
| Protein 4.7g | 9% | |
Ingredients
- 2 cups oat bran
- 1/3 cup Splenda sugar substitute
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 cup low-fat vanilla yogurt
- 1/2 cup orange juice
- 1/2 cup egg substitute
- 2 tablespoons canola oil or walnut oil
- 1 cup fresh blueberries or frozen blueberries
- 2 teaspoons cinnamon
Directions
1
Mix dry ingredients in large bowl. Add combined wet ingredients. Fold in blueberries. Coat bottoms only of muffin tin. Fill 3/4 full. Bake at 350°F for about 15 minutes.2
Allow to sit for 5 minutes before removing from pan.3
These freeze well.
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- Course > Breads > Quick Breads > Muffins
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
Featured Reviews for This Recipe
From: Luv4food
On Apr 18, 2004
These are really good. My kids liked them, but I think it's more of a grown-up muffin. I used dried cranberries instead of blueberries, and they tasted great. The orange juice gives such a nice balance to these not to sweet muffins. These will be a regular at our house. Thanks for posting Myrtle.
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