Topping
1/4 cup oats (quick or old fashioned, uncooked)
2 tablespoons granulated sugar
Muffin
1-1/2 cups oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt (optional)
1 cup skim milk
2 egg whites or 1 egg, slightly beaten
2 tablespoons vegetable oil
1 teaspoon grated lemon peel
1 teaspoon vanilla
1 cup fresh or frozen blueberries
Heat oven to 400 F. Line 12 muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray. For topping, combine 1/4 cup oats and sugar; mix well. Set aside. For muffins, combine 1-1/2 cups oats, and remaining dry ingredients; mix well. Add combined milk, egg whites, oil, lemon peel and vanilla, mixing just until dry ingredients are moistened.
Gently stir in blueberries. Fill muffin cups almost full. Sprinkle with reserved topping, patting gently. Bake 20 to 24 minutes or until light golden brown. Let muffins stand a few minutes; remove from pan.
Makes 1 dozen muffins.
Calories 160 Fat 3 g Carbs 29 g Sodium 140 mg Fiber 2 g.