Ingredients
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1 3/4 cups Quaker Oats, divided (quick or old fashioned, uncooked)
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2 tablespoons firmly packed brown sugar
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1 cup all-purpose flour (add an additional 2 tablespoons if using old fashioned oats)
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1/2 cup granulated sugar
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1 tablespoon baking powder
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1/4 teaspoon salt
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1 cup skim milk
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2 egg whites, lightly beaten
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2 tablespoons vegetable oil
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1 teaspoon grated lemon peel
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1 teaspoon vanilla
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1 cup blueberries (If frozen, do not thaw)
Instructions
- Heat oven to 400°F Line 12 medium muffin cups with paper baking cups. For topping, combine 1/4 cup oats and brown sugar; set aside.
- For muffins, combine 1-1/2 cups oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well.
- Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.
- Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.