These yummy oatmeal muffins showcase juicy blue berries and zesty lemon flavor. "They're a perfect mid-morning snack," says Jamie Brown of Walden, Colorado.
INGREDIENTS
* 1 cup quick-cooking oats * 1 cup all-purpose flour * 1/2 cup sugar * 3 teaspoons baking powder * 1/4 teaspoon salt * 1 egg * 1 egg white * 1 cup fat-free milk * 2 tablespoons butter or stick margarine, melted * 1 teaspoon grated lemon peel * 1 teaspoon vanilla extract * 1 cup fresh or frozen blueberries* * TOPPING: * 1/2 cup quick-cooking oats * 2 tablespoons brown sugar * 1 tablespoon butter or stick margarine, softened
SERVINGS 12 CATEGORY Lower Fat METHOD Baked PREP 15 min. COOK 20 min. TOTAL 35 min.
DIRECTIONS
In a bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon peel and vanilla; mix well. Add to dry ingredients just until moistened. Fold in berries. Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-22 minutes or until top is lightly browned and springs back when lightly touched. Cool 5 minutes; remove to a wire rack. Yield: 1 dozen. Editor's Note: If using frozen blueberries, do not thaw before adding to batter.
NUTRITIONAL INFO
Nutritional Analysis: One muffin equals 166 calories, 4 g fat (2 g saturated fat), 26 mg cholesterol, 158 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
