2  cups oat bran or oatmeal grounded up very fine almost like flour.
¼ cup sugar or sugar substitute
2  teaspoons baking powder
¼ teaspoons baking soda
½ cup non-fat or low fat vanilla yoghurt
½ cup orange juice
½ cup fat-free egg substitute or egg 2 eggs plus one egg white
2  tablespoons canola or walnut oil
¾ cup fozen blueberries (unthawed)

1.  Combine oat bran, sugar, baking powder and baking soda in a large bowl, and stir to mix well.
2.  Combine yoghurt, orange juice, egg whites and oil in a small bowl and stir to mix well.
3.  Add the yoghurt mixture to the oat-bran mixture and stir to mix well. Add the blueberries.
4.  Fill paper muffin cups ¾ full with the batter.
5.  Bake at 350
° for about 18 minutes or just until a wooden toothpick inserted in the center of a muffin comes    out clean.
6.  Serve warm or at room temperature. Refrigerate or freeze any leftovers not eaten within 24 hours.

Yield: 12 Muffins