Ingredients
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1/4 cup quick-cooking oats or 1/4 cup old fashioned oats, uncooked
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2 tablespoons sugar
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1 1/2 cups quick-cooking oats or 1 1/2 cups old fashioned oats, uncooked
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1 teaspoon vanilla
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1 cup blueberries (fresh or frozen)
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1 cup all-purpose flour
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1/2 cup sugar
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1 tablespoon baking powder
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1 cup milk
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2 large egg whites or 1 egg, lightly beaten
Instructions
- Heat oven to 400°F Line 12 medium muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray.
- For topping, combine oats and sugar; set aside.
- For muffins, in large bowl combine dry ingredients; mix well.
- Combine milk, egg whites, oil vanilla and lemon peel; add to dry ingredients and mix just until dry ingredients are moistened. (Batter should be lumpy.).
- Gently stir in blueberries.
- Fill muffin cups almost full. Sprinkle with reserved topping, patting gently.
- Bake 20 to 24 minutes or until light golden brown.
- Let muffins stand a few minutes; remove from pan. Serve warm.