Oatmeal Blueberry and Lemon Muffins

These muffins are very healthy and contain a low amount of calories, they can be used at breakfast time or as a snack. If you wish, you can omit the blueberries or substitute them with raisins or another fruit.

Approximate Nutritional Content: 1 muffin (recipe makes 12)

• Calories: 130 kcal.

• Grams of fat: 1 gr.

• Grams of carbohydrates: 28 gr. equivalent to 2 servings of flour

• Grams of protein: 3.4 gr. equivalent to 1/2 protein

Note: nutritional information may vary depending on the quantity and type of ingredients used.

Ingredients:

• 1 3/4 cups of regular oatmeal

• 2 tablespoons of brown sugar

• 1/2 cup of whole wheat flour

• 1/2 cup of white flour

• 1/2 cup of sugar

• 1 tablespoon of baking powder

• 1/4 teaspoon of salt

• 1 cup of skim milk

• 2 egg whites

• 2 tablespoons of plain yogurt

• 1 teaspoon of lemon zest

• 1 teaspoon of vanilla

• 1 cup of fresh or frozen blueberries

Preparation:

• Preheat oven to 350 degrees.

• Spray a muffin pan with cooking spray, set aside.

• In a small deep bowl combine 1/4 cup of oatmeal with the brown sugar, stir and set aside to use as topping.

• In a large deep bowl, combine the remaining one and a half cups of oatmeal with all dry ingredients. Stir well.

• In another deep bowl, mix the milk, yogurt, egg whites, lemon zest and vanilla.

• Slowly add the wet ingredients to the dry ingredients, combine until everything is well mixed. Then add the blueberries and incorporate them well into the mixture.

• Place the mixture in the muffin pan, filling each compartment 3/4 full. Sprinkle each muffin with the brown sugar topping.

• Bake for 18 to 22 minutes or until golden brown.

• Remove from oven, let cool for 5 minutes in the pan, then remove and serve.

Bon appétit!