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Diabetic, Low Fat Blueberry Oat Muffins


1 cup oats (quick or old fashioned, uncooked)
1 cup lowfat buttermilk
1/4 cup liquid egg substitute or 2 egg whites
2 tablespoons margarine, melted
1/2 teaspoon grated lemon peel
1 cup all-purpose flour
3 tablespoons sugar OR fructose OR heat-stable sugar substitute equal to 3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1 cup fresh or frozen blueberries (do not thaw)

Heat oven to 400'F. Lightly spray 12 medium muffin cups with cooking spray. In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute, margarine and lemon peel until blended.

In large bowl, combine remaining ingredients except berries; mix well. Add wet ingredients to dry ingredients; stir just until dry ingredients are moistened. (Do not overmix.) Gently stir in berries.

Fill muffin cups almost full. Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

Makes 12 muffins.

Calories.....110.....Fat.....3 g....Sodium.....130 mg.....Fiber.....1 g Carbs.....18 g.
Exchanges.....1/2 starch.....1/2 fruit.....1/2 fat.




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