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.

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