- 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
- 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 degrees F for 20-22 minutes or until top is lightly browned and springs back when lightly touched. Cool 5 minutes; remove to a wire rack.