Blueberry Oat Muffins
from Quick Cooking Magazine
Weight Watcher Points - 4 Points

1-1/4 cups all-purpose flour
1 cup quick cooking oats
1/2 cup sugar
1 teaspoons. baking powder
1/2 teaspoon baking soda
1/4 teaspoon. salt
2 egg whites
1/2 cup water
1/3 cup vegetable oil
1 cup frozen blueberries (not thawed) or can use fresh

Topping
2 tablespoons sugar
1/4 teaspoon ground cinnamon



In a bowl, combine first 6 ingredients.
In another bowl, beat egg whites, water and oil.
Stir into dry ingredients just until moistened.
Fold in blueberries.
Fill paper-lined or cooking spray coated muffin cups 3/4 full. Combine sugar and cinnamon, sprinkle over muffins.
Bake at 400 degrees F for 18-22 minutes or until toothpick comes out clean.
Cool 5 minutes before removing to wire rack.

Yield: 1 dozen
Diabetic Exchange: 1-1/2 starch, 1-1/2 fat
Per muffin:
Calories: 177 Sodium: 131 mg Cholesterol: 0 g Carbohydrate: 27 g Protein: 3 g Fat: 7 g Fiber: 1 g