Ingredients
-
-
1 1/2 cups all-purpose 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
-
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 cup whole wheat flour
-
2 cups plain low-fat yogurt
Instructions
- 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.