BLUEBERRY OATMEAL MUFFINS

1 1/2 CUPS WHOLE WHEAT FLOUR
1 1/2 CUP INSTANT OATS
1/2 TEASPOON CINNAMON
1 TEASPOON BAKING SODA
1/8 TEASPOON SALT


1 CUP APPLESAUCE
2/3 CUP SKIM MILK
1/4 CUP SUGAR
2 TABLESPOONS OLIVE OIL
1 EGG
1 CUP FRESH BLUE BERRIES


PREHEAT OVEN TO 400.


MIX FIRST 5 INGREDIENTS IN LARGE BOWL UNTIL COMBINED WELL.  ADD AND MIX THE REST OF THE INGREDIENTS.


BATTER SHOULD BE LUMPY.


FILL GREASED MUFFIN CUPS 2/3 FULL WITH BATTER.


BAKE FOR 20 MINUTES OR UNTIL GOLDEN BROWN AND TOOTHPICK COMES OUT CLEAN.


MAKES 12 MUFFINS.

SIMPLE GARLIC KNOTS

1 TUBE PILLSBURY BREAD STICK DOUGH
1/4 TEASPOON GRATED PARMESAN CHEESE
1/2 TEASPOON ITALIAN SEASONING
1/2 CUP OLIVE OIL
5 GLOVES GARLIC, CHOPPED


PULL EACH BREAD STICK DOUGH APART AND TIE INTO A KNOT.  BAKE ACCORDING TO INSTRUCTIONS ON TUBE.


IN A SMALL SAUCE PAN ADD OIL AND ONIONS AND SAUTE FOR 3-5 MINUTES.


ADD GARLIC AND COOK ANOTHER 3-5 MINUTES UNTIL SOFT.


ADD ITALIAN SEASONING TO TASTE.


DIP BAKED KNOTS INTO GARLIC MIXTURE BEFORE PLACING ON SERVING PLATES.  SCOOP EXTRA GARLIC ON THEM AND SERVE.


MAKES 8 LARGE GARLIC KNOTS.