PANCUPCAKES!

12 Nov

Ingredients

1 cup oatmeal

1 cup cottage cheese

1 cup egg whites

2 Tbsp splenda

1 tsp cinnamon

1 tsp vanilla

2 cups blueberries

Put all ingredients EXCEPT BLUEBERRIES into blender and blend.

Add blueberries (I poured the batter into a bowl and mixed in the blueberries.)  Coat a muffin tin with Pam.  Divide batter evenly into 12 cups.  Bake at 375 for 18 minutes.  Let cool for about 10 minutes and then remove from pan and cool on a wire rack.  Can be frozen and reheated.  I like to reheat baked goods in a toaster oven if I have time–way better than the microwave.

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