This is a print preview of "Low Cal Oatmeal Blueberry Muffins Ii" recipe.

Low Cal Oatmeal Blueberry Muffins Ii Recipe
by CookEatShare Cookbook

Low Cal Oatmeal Blueberry Muffins Ii
Rating: 0/5
Avg. 0/5 0 votes
  Servings: 4


  • 1/2 c. flour
  • 1 3/4 c. uncooked oatmeal
  • 5 tbsp Splenda brown sugar blend
  • 1 tbsp baking pwdr
  • 1/2 tsp salt
  • 1 c. skim lowfat milk
  • 1/4 c. Egg Beaters or possibly 1 egg equivalent
  • 1/2 c. unsweetened apple sauce
  • 2 tbsp vanilla extract
  • 1 to 1 1/2 c. blueberries (if using frzn, thaw first)
  • 1 tbsp Splenda
  • 1 tbsp grnd cinnamon


  1. This is a variation of the OATMEAL-BLUEBERRY MUFFINS (LO-CAL) recipe. Either quick cooking or possibly old-fashioned oatmeal may be used.Preheat oven to 375°F.
  2. Line 12 2-1/2 inch muffin pan cups with paper baking cups
  3. In a medium mixing bowl, put together flour, oatmeal, brown sugar blend, baking pwdr, and salt. Mix well with a spoon.
  4. In a small bowl, using a spoon or possibly fork, put together vanilla extract, skim lowfat milk, Egg Beaters, and apple sauce. Mix well.
  5. Add in this mix to flour mix and beat till ingredients are well blended. Mix in the blueberries.
  6. Pour an equal amount of batter into each cup till cups are about 2/3 to 3/4 full.
  7. Put together Splenda and cinnamon; sprinkle evenly over muffins.
  8. Bake for 20-25 min or possibly till golden brown and a toothpick inserted in center comes out dry.
  9. Each muffin provides approximately 115 calories, .9 g fat, 0mg Cholesterol, 120 mg Sodium, 21. 9 g Carbohydrates including 2. 1 g of Dietary Fiber and 8. 3 g Sugar, and 3. 8 g Protein.