BLUEBERRY-CINNAMON MUFFINS

BLUEBERRY-CINNAMON MUFFINS image

Yield 15 muffins

Number Of Ingredients 14

1/4 cup regular oats
2 tablespoons brown sugar
1 teaspoon ground cinnamon, divided
1/4 cup butter, softened
1 cup granulated sugar
1/2 cup egg substitute
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free buttermilk
1 cup fresh blueberries
Vegetable cooking spray

Steps:

Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside. Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla. Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture. Bake at 350° for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks. CALORIES 174 (21% from fat); FAT 4g (sat 2g,mono 1.1g,poly 0.4g); IRON 1.1mg; CHOLESTEROL 9mg; CALCIUM 39mg; CARBOHYDRATE 31g; SODIUM 249mg; PROTEIN 3.7g; FIBER 0.9g