Makes 15 Muffins
(serving size = 1 muffin)
1/4 cup regular oats
2 tablespoons brown sugar
1 teaspoon ground cinnamon, divided
1/4 cup butter, softened
1 cup granulated sugar
1/2 cup egg substitute
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cups fat free buttermilk
1 cup Welch’s® Fresh blueberries
vegetable cooking spray
Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.
Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.
Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture.
Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.
Bake at 350°F for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans and cool on wire racks.
To prevent berries from bleeding, toss them in flour, and then gently fold them into batter.
One muffin equals 174 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 249 mg sodium, 31 g carbohydrate, 0.9 g fiber, 1.1 mg iron, 39 mg calcium, 3.7 g protein