SERVES:
makes 12 muffins

INGREDIENTS:

3/4 cup nonfat yogurt (see hints below)
1 large egg
1/4 cup vegetable oil
1 tsp vanilla

1 cup old fashioned oats (or quick cooking oats if that is what you have)
loosely packed 1/2 cup light brown sugar
1 cup all-purpose flour
1/4 cup whole wheat flour
2 Tbs wheat germ
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
pinch of salt

1 cup frozen or fresh blueberries

PROCEDURE:

Preheat the oven to 350 degrees and also lightly butter one 12-cup muffin pan.

Use a small mixing bowl to combine 3/4 cup nonfat yogurt with 1 large egg, 1/4 cup vegetable oil and 1 tsp of vanilla and whisk it up.

Next, use another larger mixing bowl to combine 1 cup old fashioned rolled oats with a loosely packed 1/2 cup light brown sugar, 1 cup all-purpose flour, 1/4 cup whole wheat flour, 2 Tbs wheat germ, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon and a pinch of salt and mix it up, and then fold in 1 cup of frozen blueberries.

All that's left is to add the wet ingredients to the dry ingredients. Fold that together until it is just combined, and then use a 1/4 cup measure to scoop that into the prepared muffin pan and place the pan onto the center rack of the preheated oven.

Keep your eye on the clock, they'll take just about 30 minutes to bake and it is a good idea to spin the tray halfway around part way through.

HINTS:

Substitute buttermilk or regular milk for the nonfat yogurt.