Recipe - Blueberry Low Fat Muffins

Blueberry Low Fat Muffins

Ingredients:

1 1/4 cups all purpose flour
3/4 cup oat bran
2 tsp. baking powder
1 tsp. baking soda
1/3 cup sugar
6 oz. blueberry low fat yogurt
1 Tbs. sour cream lite
2 Tbs. milk, fat free
2 egg whites
1 tsp. vanilla extract
2 cups blueberries

Preheat the oven to350 degrees.
In a mixing bowl add the flour, oat bran, baking powder, baking soda and sugar, stir to blend. Now add the yogurt, sour cream, milk, egg whites and vanilla and stir to incorporate everything so as to moisten all of the dry ingredients. Next fold in the blueberries. This batter is thick, it is not a pourable batter. You'll have to use to spoons, one to push it off the other spoon. I use the silicon muffin cups and insert into the opening of the muffin tin, but you can use the muffin tin without the inserts. If you use the tin only fill the openings 3/4 full, if you use the silicon inserts, fill to the top. My baking time is 30 minutes for the silicon inserts, for the tin it will be less, maybe around 20 to 25 minutes. When done remove the muffins and check doneness with a toothpick. Let them cool for around 10 minutes before removing them from the tin or silicon cups.