SANDI'S OATMEAL BLUEBERRY MUFFINS

 In the middle of my passing out my Gifts from the Kitchen, Friend Sandi surprised us with her Oatmeal Blueberry Muffins. What joy! 

Sandi is borderline diabetic so she says she can eat them. She also says she uses fresh blueberries until they get too expensive to buy. Then she will use a heaping cupful of frozen blueberries. Once she thaws them, they are about 3/4 cup. She also processes the oats in her food processor. Otherwise Sandi says the muffins are very coarse. She says she uses whatever yogurt she has on hand. In the ones she made and shared with us, she used a coconut flavored Greek yogurt. If sugar is an issue, you would definitely want to use plain Greek yogurt. Sandi confirmed with me that honey is okay in recipes for diabetics because it has no effect on your blood sugar. Good to know!

OATMEAL BLUEBERRY MUFFINS

3       cups oats, ground in the food processor or blender

1-1/2 cups flour

1       teaspoon baking powder

1       teaspoon cinnamon

2       eggs

1       teaspoon vanilla

1/2    cup unsweetened applesauce

1       5 - oz container Greek yogurt

2       tablespoon oil

1/4    cup honey

1       cup milk

6       ounces blueberries

Preheat oven to 350 degrees F. Spray muffin tins or use paper liners. Set aside.

In a large bowl combine oats, flour, baking powder, cinnamon, and salt. In a separate bowl, blend eggs, vanilla, applesauce, yogurt, oil, honey, and milk.

Stir dry ingredients into the wet ones. Gently stir in blueberries.

Fill muffin cups 3/4 full and bake 16 - 18 minutes. Let cool 20 minutes before removing.

These muffins freeze well. Microwave wrapped in a paper towel 20 to 30 seconds.

Makes 20 - 24 muffins.

Wayne and I really enjoyed them for several mornings with our breakfast. Thanks, Sandi! You're a good friend!