High Fiber Blueberry Muffins

I went searching for a high fiber muffin recipe the other day that I could change to suit my tastes. I found a nice recipe from Chef Meg on Sparkpeople that had the basics that I wanted and then I just changed a few things. These came out super moist and had great flavor. A couple of these for Breakfast with a glass of skim milk and I was good to go :)

HIGH FIBER BLUEBERRY MUFFINS

1 T flax meal
1 C fresh blueberries (or thawed frozen blueberries)
1 C quick oats
1 C lowfat buttermilk
1 C 10 Grain Pancake Mix (I use Bob's Red Mill 10 Grain Pancake Mix)
1 t baking powder
1/2 t baking soda
1/4 t cinnamon
1 t salt
1/4 c egg substitute
1/2 c unsweetened applesauce
1/2 c Splenda
1 t vanilla

Preheat the oven to 375°F.

Spray the muffin pans with nonstick cooking spray or line them with paper liners.

Wash and dry the blueberries. In a small bowl, combine the oats and buttermilk, and let the mixture stand at room temperature for five minutes.

In a medium bowl, combine the pancake mix, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside.

In a large bowl and using a hand mixer, beat the egg, applesauce, and Splenda at medium speed for three minutes.

Blend in the oat-buttermilk mixture. Stir in the flour mixture only to combine, try not to overwork the mixture. Fold in the blueberries. Fill muffin cups 3/4 full and top with a sprinkle of flax seed.

Bake 15 minutes or until a toothpick inserted into the center comes out clean.

Number of Servings: 12