Ingredients:
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup quick-cooking oatmeal
1 cup granulated sugar or 1 cup Splenda sugar substitute
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups plain low-fat yogurt
1/2 cup 1% low-fat milk
2 tablespoons canola oil
2 teaspoons vanilla extract
1/4 cup egg substitute
1 1/2 cups fresh blueberries
cooking spray
1/4 cup whole wheat flour
1/4 cup slivered almonds, chopped
1 tablespoon brown sugar
1 tablespoon butter or 1 tablespoon margarine, melted
Directions:
Preheat oven to 400.
Combine flours, oats, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.
Make a well in center of mixture.
Combine yogurt, milk, oil, vanilla and egg substitute stirring with a whisk.
Add yogurt mixture to flour mixture.
Stir just until moist.
Gently fold in blueberries.
Spoon 2 rounded tablespoons of the batter into each of 30 muffin cups that have been coated with cooking spray.
Combine 1/4 cup whole wheat flour, almonds, brown sugar and butter (or margarine). Sprinkle evenly over batter.
bake at 400 for 15 minutes or until muffins spring back when touched dlightly in center.
Cook in pans 10 minutes on a wire rack.
remove from pans.
Serve warm or at room temperature.
Servings: Serve
Time preparation: 15 min.
Time total: 30 min.