Recipe

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• 1 3/4 cups quaker oats, divided (quick or old fashioned, uncooked)
• 2 tbsp firmly packed brown sugar
• 1 cup all-purpose flour (add an additional 2 tbsp if using old fashioned oats)
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt (optional)
• 1 cup skim milk
• 2 egg whites, lightly beaten
• 2 tbsp vegetable oil
• 1 tsp grated lemon peel
• 1 tsp vanilla
• 1 cup blueberries (if frozen , do not thaw)

• 1 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.
• 2 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.
• 3 Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.
• 4 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.