2
cups rolled oats
2 cups yoghurt (sour cream, or buttermilk)
1/3 cup fructose
2 eggs
1/2 cup vegetable oil
2 cups flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 cups blueberries, fresh or frozen (or cranberries)
Combine
oats and yoghurt. Add sugar, egg and oil. Stir
to mix well. In a small bowl, blend flour, salt,
baking powder and soda. Add to liquid mixture,
stirring to combine. Do not over stir. Fold in
berries.
Fill
greased muffin tins ¾ full. (Large muffin
tins)
Bake at 400 for 15-20 minutes.
Makes 12 large muffins, 24 regular sized muffins.
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