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Categories:
whole wheat flour oats Splenda sugar substitute baking powder baking soda salt nonfat milk sugar blueberries
Viewed: 9 - Published at: 9 years agoIngredients
- 1 1/3 cups whole wheat flour
- 1 1/2 cups oats
- 3/4 cup Splenda sugar substitute (or equivalent of 3/4 cup sugar)
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup nonfat milk
- 1 cup fat free sugar free yogurt
- 1 cup blueberries
Method
- Preheat oven to 375 degrees.
- In medium bowl mix together all dry ingredients.
- Make a well inthe middle and add yogurt& milk.
- Stir until blended.
- Gently toss in blueberries and distribute them as evenly as possible.
- Spoon into muffin tins that have been sprayed with Pam.
- Bake at 375 for 25 minutes or until middle is cooked.
- Cool on wire rack.
- Wrap muffins individually and freeze in ziploc bag any portions that will not be eaten within the next day.
- Can be warmed up in the microwave and 2 make a filling carb breakfast.
- Enjoy!
