Ingredients
1 1/2 c. oatmeal
1 c. buttermilk (1 % fat)
2 1/2 c. flour of your choice
4 tsp. baking powder
1 c. fresh or frozen blueberries (if frozen, do not thaw)
zest of 1 orange
1/2 c. softened 95 % fat-free cream cheese
1 c. unsweetened orange juice
1/2 c. liquid honey
3 eggs
Preheat oven to 350 degrees.
Soak oatmeal in buttermilk.
Beat together cream cheese, juice, honey and eggs.
Mix together flour and baking powder. Stir in zest.
Add liquid mixture to dry, stirring only till blended.
Gently fold in blueberries.
Fill paper-lined muffin tins 2/3 full and bake until tester comes out clean. Approx. 15 minutes.
Note: Because my muffin recipes are lower in fat, sometimes the muffins stick to the liner so I spray the liners before filling.
I also add the blueberries in at the end, otherwise, if they are frozen, they will make the batter blue in colour.