I love taking these muffins to work for a quick breakfast! Thanks Cooking Light.
1 3/ 4 cup Oats divided (Quick or old fashioned)
2 TLBS firmly packed brown sugar
1 C Flour (all purpose) plus additional 2 Tlbs if using old fashioned oats
1/2 c granulated sugar
1 TLBS baking powder
1/4 tsp salt
1 C skim milk
2 large eggs whites slightly beaten
2 TLBS vegetable oil
1 tsp grated lemon peel
1 tsp vanilla
1 C blueberries (fresh or frozen)I used fresh
Heat oven to 400 degrees. Line 12 medium muffin cups with paper.
For Topping: Combine 1/4 cup oats with brown sugar;set aside.
For Muffins: In a large bowl, combine 1 1/2 c oats with remaining dry ingrediants mix well.
In a small bowl, combine milk, egg whites, oil, lemon peel, vanilla…mix well.
Add to dry ingrediants – stir until moistened. Gently stir in blueberries. Fill muffin cups almost full; sprinkle with topping.
Bake 20-245 minutes until golden brown. Cool in pan for 5 minutes..remove from pad. Serve.
PER SERVING: 125 cal
3 g fat
3 g protein
22 carbs
2 g fiber
188 mg sodium
