Lemon Blueberry Oatmeal Muffins

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

Preparation
Heat oven to 400ºF. Line 12 medium muffin cups with paper baking cups. For optional topping, combine 1/4 cup of oats and brown sugar, set aside. For muffins, combine 1 1/2 cups of oats with remaining ingredients, except berries, in a large bowl and mix well. In a small bowl, combine milk, egg whites, oil, lemon peel and vanilla. Mix well and add to dry ingredients and stir until moistened. Gently stir in the berries. Fill muffin cups until almost full; sprinkle with topping. Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for 5 minutes; remove from pan. Serve warm.

Page 90. Moon Township Garden Club Recipes

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