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Preserves
1 cup low fat 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 400F. 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 sub., margarine and lemon peel until blended. In a large bowl, combine remaining ingredients except blueberries; 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 20-25 minutes or until golden brown.
Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.
Makes 1 dozen
Nutritional information (made with egg sub, granulated sugar, fructose or Sweet One and no salt):calories 110, fat 3g, chol. 0mg, sodium 130mg, fiber 1g, protein 3g
with sugar or fructose with Sweet One: carbs. 18g, sugars 5g
Exchanges: 1/2 starch, 1/2 fat
