Blueberry Oatbran Muffins

Blueberry Oatbran Muffins

Ingredients:
oat bran, raw
sweetener, herbal extract powder from stevia leaf
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
yogurt, greek, plain, nonfat
orange juice, raw
egg substitute, powder
oil, olive, salad or cooking
blueberries, raw

Directions:
Combine the oat bran, Stevia, baking powder, and baking soda in a large bowl, and stir to mix well.
Combine the yogurt, orange juice, prepared egg substitute (or 2 eggs) and oil in a small bowl and stir to mix well.
Add the yogurt mixture to the oat-bran mixture and stir to mix well.
Fold in the blueberries.
Coat the bottoms only of muffin cups with nonstick cooking spray, and fill 3/4 full with the batter.
Bake at 180C for about 16 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.
Refrigerate or freeze any leftovers not eaten within 24 hours.