Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | cup | all- purpose | 1 1/2 | cup | wheat flour, wholewheat | 1 1/2 | cup | splenda no-calorie sweetener | 1/2 | cup | Oat bran, raw | 1/2 | cup | 100% Whole grain Oats rolled | 1/2 | cup | wheat germ | 2 | teaspoons | baking soda | 2 | teaspoons | baking powder | 1/2 | teaspoon | salt | 2 1/2 | cups | blueberries (frozen) | 2 | medium (7" to 7-7/8" long) | mashed bananas | 2 | cups | Soy milk, vanilla | 4 | large | egg whites | 2 | tablespoons | 1 cup Vegetable Oil |
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Steps
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Sequence
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Step
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| 1 | Pre-heat oven to 350. Line muffin tins (for 24 muffins, or 12 in two batches) with paper cups and lightly spray with cooking spray. | 2 | Combine dry ingredients (thru salt) in a large mixing bowl. Lightly fold in blueberries. | 3 | Combine wet ingredients in a separate bowl, mix well. Then, add wet to dry, mixing until just moist and combined. | 4 | Fill muffin cups. This is a generous recipe, you can fill the cups at least 2/3 each. | 5 | Bake 20-25 min. Check for muffin middles to just spring back. Remove from oven, let cool of racks. ENJOY! |
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