Ingredients
1 3/4 c. Quaker® Oats (quick or old fashioned)
2 tbsp. firmly packed brown sugar
1 c. all-purpose flour (add 2 tablespoons more if using old fashioned oats)
1/2 c. granulated sugar
1 tbsp. baking powder
1/4 tsp. Salt (optional)
1 c. skim milk
2 egg whites or 1/4 cup egg substitute with yolk or 1 egg
2 tbsp. canola oil
1 tsp. grated lemon peel
1 tsp. vanilla
1 c. fresh or frozen blueberries (do not thaw)
Preparation
Step 1Heat oven to 400 degrees F. Spray 12 medium muffin cups with cooking spray; set aside. For topping, combine 1/4 cup oats and brown sugar; set aside.Step 2In large bowl, combine remaining 1 1/2 cups oats with remaining dry ingredients; mix well. In small bowl, combine milk, egg substitute, oil, lemon peel, and vanilla; mix well. Add to dry ingredients; stir just until moistened. (Do not overmix.) Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.Step 3Bake 18 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
