snack saturday

Lemon Blueberry Oatmeal Muffins

1-3/4  cups oats (quick or old fashioned, uncooked), divided

• 2  Tbsp. 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  Tbsp. baking powder
• 1/4  teaspoon salt (optional)
• 1  cup 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  cup fresh or frozen blueberries (do not thaw)

Heat oven to 400°F. Spray 12 medium muffin cups with cooking spray; set aside. For topping, combine 1/4 cup oats and brown sugar; set aside.

In 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.

Bake 18 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.