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1. Preheat oven to 350 F.
2. Pulse rolled oats and oat bran in food processor for 10 seconds.
3. Reserve 2 tablespoons oat mixture; in a medium bowl, combine remaining oat mixture, baking soda and cinnamon; mix well and set aside.
4. In a small bowl, combine applesauce, honey, vanilla & milk; pour into oat mixture.
5. Stir until just blended. Gently mix in egg whites. DO NOT OVERMIX.
6. Dust well drained & dried blueberries with 2 tablespoons reserved oat mixture; gently fold the blueberries into batter.
7. Divide mixture evenly into nonstick muffin pans and bake 20-25 minutes or until toothpick inserted in center comes out clean.
8. Cool on wire rack for 10 min, and remove muffins from pan.
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