1 1/4 cups whole wheat flour
3/4 cup oat bran or wheat bran
3/4 cup fresh or frozen blueberries
1/3 cup sugar
1 cup vanilla or lemon nonfat yogurt
1 tsp baking soda
1 tsp vanilla extract
2 tsp baking powder
2 egg whites
STEP BY STEP:
Combine the flour, bran, sugar, baking soda, and baking powder and stir to mix well.
Add the yogurt, egg whites, and vanilla extract and stir just until the dry ingredients are moistened.
Fold in the blueberries.
Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter.
Bake at 350° for 16 to 18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins.
Serve warm or at room temperature.
Check out this cookbook for more Southern Foods.
At the Southern Table with Paula Deen