1\/2 C. whole Oatmeal (ground into flour in food processor or blender)
\n1\/2 tsp Baking Powder
\n4 Egg Whites
\n1 – 2 T. Artificial Sweetener
\n1\/2 C. Blueberries or other “A” fruit (optional)
\nSpices to taste — nutmeg, cinnamon, etc (optional)<\/p>\n
Mix all the ingredients together; add a splash of water if necessary. Spoon into muffin tins, lined with paper muffin cups. Bake at 350 for 10-12 minutes. You may need to cook the muffins an extra minute or two if you add the fruit. Variation: instead of fruit, add 1\/2 a shredded carrot (or zucchini), ground ginger and cinnamon to taste to the mix.<\/p>\n
Yield: 2 servings
\nServing Size: 2 medium or 4 miniature muffins<\/p>\n
Calories: 133
\nFat: 1.4g
\nFiber: 1.7g<\/p>\n
Notes: These aren’t super sweet or at all like store bought muffins, but they taste OK and are easily portable for a quick snack or breakfast on the go.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 C. whole Oatmeal (ground into flour in food processor or blender) 1\/2 tsp Baking Powder 4 Egg Whites 1 – 2 T. Artificial Sweetener 1\/2 C. Blueberries or other “A” fruit (optional) Spices to taste — nutmeg, cinnamon, etc (optional) Mix all the ingredients together; add a splash of water if necessary. Spoon into muffin tins, lined with paper muffin cups. Bake at 350 for 10-12 minutes. You may need to cook the muffins an extra minute or two…<\/p>\n