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Mississippi Recipes
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Refrigerator Blueberry Muffins
Ingredients
* 1 1/2 cups blueberries
* 2 cups oatbran flour (recipe follows)
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 4 ounces unsweetened applesauce
* 1 cup Splenda
* 2 eggs
* 1 teaspoon vanilla
* 1/2 cup fat free milk
The night before: Sift flour, baking powder, and salt together. Beat applesauce, Splenda, vanilla, and eggs at high speed for 4 minutes until light and fluffy. On low speed, add flour mixture and milk alternately. Beat until smooth. Gently fold in blueberries. Spray muffin tin with butter flavored cooking spray. Fill each muffin cup 2/3 full. Cover with plastic wrap and refrigerate overnight.
Next day: Bake in a preheated 350 degree oven for 25 minutes. Makes 12 muffins.
Oatbran Flour Recipe
42 ounce container old fashioned oats
5 cups whole wheat flour
Process oats in small batches in food processor until flour consistency. Add whole wheat flour. Mix thoroughly. I store this in the freezer to have fresh when I am ready to bake.