1 cup oats (quick or old fashioned, uncooked)
1 cup buttermilk
1/4 cup egg substitute or 2 egg whites, lightly beaten
2 TBSP butter, melted
1/2 tsp grated lemon peel
1 cup all-purpose flour
1/4 cup Splenda
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (optional)
1 cup fresh or frozen blueberries (do not thaw)
Heat oven to 400 deg. Lightly spray twelve medium muffin cups with cooking spray.
In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute, butter and lemon peel until blended. In large bowl, combine flour, Splenda, baking powder, baking soda and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Gently stir in berries. Fill muffin cups almost full. Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.