Blueberry Oat Bran Muffins

Source: dLife

Blueberry muffins that substitute healthy oat bran for flour.

Nutrition Facts
Makes 12 servings
Amount Per Serving
Calories	100.9
Total Carbs	19.4g
Dietary Fiber	2.7g
Sugars	8.1g
Total Fat	3.6g
Saturated Fat	0.4g
Unsaturated Fat	3.2g
Protein	4.2g
Sodium	65.2mg
Dietary Exchanges Fat 1/2, Fruit 1/4, Other Carbohydrate 1/2, Starch 1/2, Very Lean Meat
See the Detailed Nutritional Analysis
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2 cup oat bran
0.25 cup sugar
2 tsp baking powder
0.25 tsp baking soda
0.5 cup Yogurt, vanilla, low fat
0.5 cup orange juice
0.5 cup Egg Substitute, new (2 large eggs plus 1 egg white, lightly beaten, can be used)
2 tbsp canola oil (or walnut oil )
0.75 cup Blueberries, fresh (frozen, unthawed, berries can be substituted)
1 cooking spray

1 Preheat the oven to 350 degrees F.
2 Combine the oat bran, sugar, baking powder, and baking soda in a large bowl.
3 Mix together the yogurt, orange juice, egg substitute or eggs, and oil in a small bowl. Stir well.
4 Add the yogurt mixture to the oat bran mixture and stir well. Fold in the blueberries.
5 With nonstick cooking spray, coat the bottoms (only) of muffin cups and fill each 1/4 full with batter. Bake for 16 minutes or until a toothpick inserted in the center of a muffin comes out clean.
6 Allow the muffins to sit in the muffin tin for 5 minutes before removing. Serve warm or at room temperature.

Refrigerate uneaten muffins or freeze if not eaten within 24 hours.