- 6 oz. pineapple juice
- 1/4 cup oil
- 1 egg
- 1 1/2 tablespoons SteviaPlus
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 2 oz. milk
- 1 cup blueberries (fresh or frozen)
- 1/2 cup rolled oats
- 1 3/4 cup whole-wheat pastry flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Pre heat the oven to 375 F. Oil muffin pans. Soak the oats in the pineapple juice for 10-15 minutes in a small bowl. Beat together the oil, egg, and vanilla in a mixing bowl.
Thin the yogurt with the milk and add to the other liquid ingredients. Beat. Mix in the soaked oats. Sift together the flour, baking soda, and salt.
Fold the dry ingredients into the wet, stirring as little as possible. Fold in the blueberries just before the flour is completely blended. Spoon the batter into the muffin pans and bake for 25-30 minutes. (Excerpted with permission from "Stevia: naturally sweet recipes for desserts, drinks and more!", by Rita DePuydt - Book Publishing Co.)
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