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Categories:
oats brown sugar flour granulated sugar baking powder salt milk egg whites vegetable oil vanilla blueberries
Viewed: 12 - Published at: 7 years agoIngredients
- 1 3/4 cups Quaker Oats, divided (quick or old fashioned, uncooked)
- 2 tablespoons 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 tablespoon baking powder
- 1/4 teaspoon salt (optional)
- 1 cup skim milk
- 2 egg whites, lightly beaten
- 2 tablespoons vegetable oil
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla
- 1 cup blueberries (If frozen, do not thaw)
Method
- Heat oven to 400°F 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 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.
