Lemon Blueberry Oatmeal Muffins

By Mirella

Ingredients

• 1-3/4 cups Large Flake Quaker® Oats, divided
• 2 tablespoon brown sugar
• 1 cup flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup skim milk
• 2 egg whites, lightly beaten
• 2 tablespoon vegetable oil
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla
• 1 cup fresh or frozen blueberries (do not thaw)

Preparation

Step 1

Preheat oven to 400 degrees.

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 25 to 30 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.