- 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
- Nutrition Information: 1 muffin Calories 160, Calories From Fat 27, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 140mg, Total Carbohydrates 29g, Dietary Fiber 2g, Protein 4g Note for Jumbo Muffins: Heat oven to 400 F
- Line 6 jumbo muffin cup with paper baking cups or spray bottoms only with no-stick cooking spray
- For topping, combine 2 tablespoons old fashioned oats and 1 tablespoon granulated sugar; set aside
- Proceed as recipe directs except bake muffins 28 to 32 minutes or light golden brown
- Let muffins stand a few minutes; remove from pan
-
Yields 12 Servings
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