Ingredients:
1 2/3 cups oatmeal
2/3 cup flour
1/2 cup whole wheat flour
1/4 cup dark brown sugar, packed
1/2 cup Splenda granular
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1/4 cup prune baby food ( or prune puree or other fat replacement product)
2 teaspoons grated lemon zest
1/2 cup egg substitute
2 cups frozen blueberries
2 tablespoons flour
Directions:
Preheat oven to 400 F.
Put oatmeal into a food processor to process until resembles course meal.
Mix all dry ingredients together well with wire whisk.
Make a well in center of dry ingredients.
In a separate bowl mix well buttermilk, prune baby food, lemon zest, and egg substitute.
Stir wet ingredients into dry ingredients stirring slowly until just combined.
Mix blueberries and 2 tbs flour together to coat blueberries.
Carefully fold blueberries into batter.
Spoon batter into a prepared muffin tin (cooking spray or muffin paper).
Bake at 400 F for 20 minutes or until cooked.
Let cool on wire rack.
Servings: Serve
Time preparation: 20 min.
Time total: 40 min.