It is a treat when you can find a moist muffin that is low in calories and full of healthful ingredients.

1/3 cup ground flax seeds (or grind 3 tablespoon of whole flax seeds) 1 cup oatmeal 1-1/4 cups buttermilk 1/3 cup butter or margarine, softened 1/2 cup brown sugar 1 egg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cardamom, optional 1/2 teaspoon cinnamon 1-1/2 cups flour 1 cup fresh or frozen blueberries cinnamon sugar mixture, optional

Preheat oven to 400 degrees. Grease min- muffin tins or regular muffin tins. If using whole flax seeds, grind the seeds in a small coffee grinder. In a small bowl combine ground flax seed, oatmeal, and buttermilk. Stir and set aside to soften.

In a medium bowl beat butter and sugar together. Add egg and beat well. Stir in the oatmeal mixture. Add baking powder, baking soda, salt, cardamom, and cinnamon. Beat well. Add flour. Stir gently and as little as possible. (Vigorous stirring make the muffins tough.) This mixture can be stored in the refrigerator until ready to bake.

Spoon batter into muffin pan filling only 1/4 full. Add 3 blueberries to each small muffin tin. Top with additional batter filling to 3/4 full. Sprinkle with cinnamon sugar mixture if desired.

Bake for 12 - 15 minutes if using mini-muffin pans or 15 - 20 minute if using regular sized muffin pans. Bake until lightly brown. Remove muffins from the tin. Cool on a rack.

Makes 28 mini-muffins or 14 larger muffins

Nutritional Information per mini-muffin:

Calories: 80 Fat, gm.: 3 Protein, gm.: 2 Carbs, gm.: 11 Cholesterol, mg.: 10 Fiber, gm.: 0.8