Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 Cups Quaker Oats -- (quick or old
fashioned, uncooked), divided
2 Tb firmly packed brown sugar
1 Cup all purpose flour*
1/2 Cup granulated sugar
1 Tb baking powder
1/4 Tsp salt (optional)
1 Cup skim milk
2 egg whites -- lightly beaten
2 Tb vegetable oil
1 Tsp grated lemon peel
1 Tsp vanilla
1 Cup fresh or frozen blueberries (do not thaw)
*Add 2 TB additional flour if using old
fashioned oats |
Preparation:
Heat oven to 400 degrees 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 a
large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon
peel, and vanilla; mix well. Add to dry ingredients; stir until just
moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle
with topping.
Bake 20-24 minutes or until light brown. Cool muffins in the pan on wire
rack 5 minutes; remove from pan.. Serve warm.
Makes 12 muffins |
