I got the idea for these muffins from a recipe on www.HillbillyHousewife.com, which is an excellent web site.  I encourage you  to visit it.  I took her basic oatmeal muffins and made some changes for my tastes.

1 cup dry oatmeal

1 cup sour milk (1% milk soured with a teaspoon of lemon juice)

1 medium egg

1/2 cup Splenda baking mix (half sugar, half Splenda)

1/3 cup oil

1 1/4 cups self rising flour

1/2 tsp. fresh ground nutmeg

1/2 cup walnuts pieces (break into uniform size chunks)

3/4 cup fresh blueberries

In a large bowl, combine the oatmeal and sour milk.  Let the oatmeal soak up the milk for about 5 minutes.  Add the egg, the Splenda mix, and the oil.  Beat by hand until well mixed, particularly the egg.  Stir in the flour and the nutmeg.  Fold in the walnut pieces and the blueberries.  Spoon the mixture into non-stick muffin cups or into cupcake papers in a regular muffin pan.  I made 14 muffins with this recipe, but the number could vary depending on the size of the muffin cups.  Bake in a 400 degree oven for about 20-22 minutes or until lightly browned on top. 

I think these muffins taste yummy just as they are with a glass of low fat milk for a complete breakfast.  My husband liked them with butter on them.  I think they would probably also be good with a smear of spreadable cream cheese if you like.  But as I said, they are delicious to me just as they are! 

Store any leftovers in the refrigerator.  Reheat in microwave to serve warm.  Or eat cold if you wish.