1 cup oats (quick or old fashioned, uncooked)
1 cup non-fat buttermilk
1/4 cup egg substitute or 2 egg whites
2 tbsp margarine, melted
1 cup all-purpose flour
Sugar substitute (heat stable) equivalent to 3 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 cup fresh or frozen blueberries

Heat oven to 400 degrees. Spray muffin cups with nonstick cooking spray. In a bowl, mix oats and buttermilk well. Let mixture stand 10 minutes. Stir in egg substitute and margarine. In a large bowl, combine flour, sweetener, baking powder, and baking soda. Add oat mixture to flour mixture. Mix just until dry ingredients are moistened. Do not overmix. Gently fold in blueberries. Fill muffin cups almost full. Bake for 20 to 25 minutes, or until golden brown. Cool muffins in pan on a wire rack for 5 minutes before removing. Enjoy!

Yields 12 muffins, 1 serving = 1 muffin = 1 starch, 1/2 fat