Recipe - Quakers: Lemon Blueberry Oatmeal Muffins

TOPPING
One fourth cup QUAKER Oats uncooked
(quick or old fashioned)
2 tablespoon Granulated sugar

MUFFINS
1 One half cup QUAKER Oats uncooked
(quick or old fashioned)
1 cup Allpurpose flour
One half cup Granulated sugar
1 tablespoon Baking powder
One fourth teaspoon Salt (optl)
1 cup Skim milk
2 Egg whites or
1 egg, slightly beaten
2 tablespoon Vegetable oil
1 teaspoon Grated lemon peel
1 teaspoon Vanilla
1 cup Blueberries
fresh or frozen

Heat oven to 400 F. Line 12 muffin cups with paper baking cups or spray
bottoms only with nostick cooking spray. For topping, combine One fourth cup oats
and sugar; mix well. Set aside. For muffins, combine 1One half 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 nostick 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini