Ingredients:
1 cup all-purpose flour
1/2 cup oat bran
1/2 cup flax seed meal
1/3 cup Splenda sugar substitute
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1/2 cup unsweetened applesauce
1 eggs, lightly beaten
1 lemons, zest of, finely grated
1/2 teaspoon lemon extract
1 1/2 cups fresh blueberries
Directions:
Preheat oven to 400 F.
Spray a 12 cup, non-stick muffin tin with cooking spray.
In a large bowl, mix flour, oat bran, flax seed, baking powder, baking soda, and salt.
Add the Splenda, sugar, buttermilk, applesauce, egg, lemon zest, and lemon extract, mixing until just combined.
Gently fold in the blueberries.
Pour the batter into the muffin cups.
Bake for 20 minutes or until a toothpick inserted in center of muffin is removed clean.
Cool 5 minutes in pan, then remove muffins and place on a wire rack to finish cooling.
Servings: 12
Time preparation: 15 min.
Time total: 35 min.