Big Berry Light Muffins

• 12 cup canola oil
• 34 cup low-fat buttermilk
• 12 cup Egg Beaters egg substitute
• 1 34 all-purpose flour
• 12 cup rolled oats
• 3 tablespoons Splenda brown sugar blend
• 1 tablespoon baking powder
• 12 teaspoon salt
• 1 teaspoon vanilla
• 14 teaspoon ground nutmeg
• 12 teaspoon cinnamon
• 12 cup blackberry (or blueberries)
• 12 cup raspberries (fresh or frozen)

1. Preheat your oven to 400.
2. Line your muffin pan with cupcake papers or grease cups liberally.
3. In a large bowl, whisk together oil, buttermilk and eggs.
4. In a seperate bowl, whisk together dry ingredients.
5. Add the dry mixture to the liquid and stir until just combined.
6. Gently fold in the berries.
7. Fill each muffin cup to 3/4 full.
8. Bake the muffins in the preheated oven for 25-30 minutes or until golden brown and tester comes out fairly clean.

canola oil, lowfat buttermilk, egg beaters, flour, rolled oats, splenda brown sugar blend, baking powder, salt, vanilla, ground nutmeg, cinnamon, blackberry, raspberries

Taken from www.food.com/recipe/big-berry-light-muffins-285903 (may not work)