Ingredients:
1/2 cup rolled oats
6 oz. pineapple juice
1/4 cup vegetable oil
1 egg
1 tsp. vanilla extract
15 pkt. SweetLeaf Stevia® Sweetener
2 oz. milk
1/2 cup plain yogurt
1 3/4 cups all purpose or whole wheat pastry flour
1 tsp. baking soda
1/4 tsp. salt
1 cup fresh or frozen blueberries
Method:
Heat oven to 177C. Oil a muffin pan. In a small bowl, soak the oats in the pineapple juice for 10-15 minutes. Set aside. Beat together the oil, egg and vanilla in a mixing bowl. Mix the milk into the yogurt to thin it, then add to the egg mixture. Fold into the oatmeal mixture. Sift together the flour, baking soda, SweetLeaf Stevia® Sweetener and salt. Fold the dry ingredients into the wet ingredients, stirring as little as possible. Fold in the blueberries just before the flour is completely blended. Spoon the batter into the muffin pan and bake for 25-30 minutes. Makes about 12 muffins.
