Mix oatmeal, oat bran, whole wheat flour in bowl. Add baking soda and baking powder.
Combine dry ingredients. Combine yogurt, grated apple and egg whites, and fold into dry ingredient mix. Stir until mixture is uniform. Form dough into 10 round scones. Sprinkle blueberries on top of each scone and bake at 300° for 50 minutes in small tins. Cool and wrap in saran wrap or store in airtight container.
Makes (10) 8 oz muffins.
Mix dry and wet ingredients separately, then fold dry into the wet mixture, stirring until uniform. Pour 1/4 cup portions onto oiled griddle at medium-high heat. When bubbles form on the top and the bottom has firmed up (4-5 minutes), flip over and cook on other side until cooked through.
Mix together. Spread evenly on to a sprayed sheet pan.
Bake at 350° for 25 minutes. Stir every 7 minutes.
Turn oven off. Mix in 1 cup of dried fruit. Place back in warm over for about 1 hour to dry.
Can be stored in bags or an airtight container. Makes a great breakfast or snack.
An easy, healthy alternative to syrup and dessert toppings.