Whole Wheat Oatmeal Wild Blueberry Muffins

Low in fat and high in fiber and antioxidants, these wild blueberry muffins are a great way to start your day. Makes 12 muffins (recipe can easily be doubled).

Ingredients:

• 1 ½ cups uncooked rolled oats
• 1 ½ cups whole wheat flour
• ⅓ cup packed brown sugar
• 3 tsp. baking powder
• ½ tsp. cinnamon
• ¼ tsp ground ginger
• ¼ tsp. salt
• 1 cup fresh or frozen PEI Wild Blueberries
• 1 cup skim milk
• ½ cup (medium) mashed ripe banana
• 2 tbsp. walnut or corn oil
• 1 large egg

Directions:

1. Preheat the oven to 400°F. Lightly grease 12 regular-sized muffin tins.
2. In a large bowl, mix the dry ingredients of rolled oats, flour, sugar, baking powder, cinnamon, ginger and salt.
3. Add the blueberries and stir gently until berries are evenly distributed in the mixture.
4. In a small bowl, stir together the milk, banana, oil and egg until blended.
5. Add the liquid ingredients to the dry ingredients and stir until the dry ingredients are moistened, about 20 strokes.
6. Spoon the batter into the muffin tins, dividing the batter evenly.
7. Bake for 15 to 20 minutes, or until a wooden skewer inserted in the center of a muffin comes out clean.
8. Cool the muffins in the tin for 3 minutes, remove and cool on a rack. 

Per muffin: 154 calories, 3 g fat, 3 g fiber