BREAD RECIPE: Lemon Blueberry Oatmeal Muffins
 

1 3/4-cups oats (uncooked), divided, quick oats or large flake oats 2-tbsp firmly packed brown sugar 1-cup all-purpose flour (add an additional 2-tbsp if using the large flake oats) 1/2-cup granulated sugar 1-tbsp baking powder 1/4-tsp salt 1-cup milk 2-egg whites, lightly beaten 2-tbsp vegetable oil 1-tsp grated lemon peel 1-tsp vanilla 1-cup fresh or frozen blueberries (do not thaw)

Preheat oven to 400*F

Topping:
Combine 1/4-cup oats and brown sugar; set aside

Line 12 medium muffin cups with paper muffin cups
In a large bowl, combine 1 1/2-cups oats with remaining dry ingredients; mix well
Combine milk, egg whites, oil, lemon peel and vanilla in a small bowl; mix well
Add to dry ingredients; stir until combined
Gently stir in berries
Fill muffin cups until almost full
Sprinkle with topping
Bake for 20-24 minutes or until lightly golden brown and a toothpick comes out of the middle clean
Cool muffins in pan on a wire rack for 5 minutes
Remove from pan and continue cooling on wire rack 

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