Recipe

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• 2 egg whites
• 1 cup plain nonfat yogurt
• 1/4 cup margarine or 1/4 cup butter, softened
• 1 1/4 cups all-purpose flour
• 1 cup quick-cooking oats
• 1/2 cup brown sugar , packed
• 2 tsp baking powder
• 1 tsp cinnamon, ground
• 1/2 tsp baking soda
• 1/4 tsp nutmeg, ground
• 1/4 tsp salt , if desired
• 1 cup blueberries, drained

• 1 Heat oven to 400F.
• 2 Line 12 medium muffin cups, 2 1/2x1 1/2 inches, with paper baking cups, or grease bottoms only of muffin cups.
• 3 Mix all ingredients except blueberries just until flour is moistened (batter will be lumpy). Fold in blueberries.
• 4 Divide batter evenly among muffin cups.
• 5 Bake 20 to 25 minutes or until golden brown.
• 6 Immediately remove from pan.
• 7 High Altitude (3500-6500 ft): Heat oven to 425F. Decrease brown sugar to 1/3 cup. Bake about 20 minutes.