Lemon Blueberry Oatmeal Muffins - cooking recipe

Ingredients

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

Preparation

Heat oven to 400\u00b0F 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.