Summer Berry Muffins

Ingredients
1 cup strawberry puree (fresh berries processed in blender)
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup oats
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/3 cup skim milk
1/2 cup Splenda
1 cup blueberries

Preparation
Spray muffin pan with non-stick spray. Preheat oven to 400.

Combine dry ingredients. Lightly beat the egg and mix in the milk and strawberry puree. Add the strawberry/milk mixture to the dry ingredients and mix just until moistened. Gently fold in the blueberries. Spoon the mixture into the muffin pans and bake for about 20 minutes.