Blueberry Oatbran Muffins

• 2 cups oat bran
• 1/8 teaspoon stevia
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 cup yoghurt, low-fat vanilla
• 1/2 cup orange juice
• 1/2 cup egg substitute, prepared
• 2 tablespoons olive oil
• 3/4 cup blueberries, frozen and unthawed

1. Combine the oat bran, Stevia, baking powder, and baking soda in a large bowl, and stir to mix well.
2. Combine the yogurt, orange juice, prepared egg substitute (or 2 eggs) and oil in a small bowl and stir to mix well.
3. Add the yogurt mixture to the oat-bran mixture and stir to mix well. Fold in the blueberries.
4. Coat the bottoms only of muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 180u0b0C for about 16 minutes or just until a wooden toothpick inserted in the center of a muffin comes out clean.
5. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins.
6. Serve warm or at room temperature. Refrigerate or freeze any leftovers not eaten within 24 hours.

bran, stevia, baking powder, baking soda, yoghurt, orange juice, egg substitute, olive oil, blueberries

Taken from www.food.com/recipe/blueberry-oatbran-muffins-483965 (may not work)