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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 3/4 | cup | oatmeal, instant or quick, divided | 2 | tablespoons | firmly packed brown sugar | 1 | cup | all-purpose flour (add 2 tsp if using old fashioned oats) | 1/2 | cup | granulated sugar | 3 | teaspoons | baking powder | 1/4 | teaspoon | salt | 1 | cup | milk, 1% with added vitamin A | 1/4 | cup | Egg Beaters 1/4 cup= 1 egg | 2 | tablespoons | canola oil | 1 | teaspoon | Lemon zest | 1 | teaspoon | vanilla extract | 1 | cup | blueberries, fresh or frozen (do not unthaw) |
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Steps
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Sequence
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Step
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| | 1 | Heat oven to 400°F. Spray 12 medium muffin cups with cooking spray; set aside. For topping, combine 1/4 cup oats and brown sugar; set aside. | | 2 | In large bowl, combine remaining 1-1/2 cups oats with remaining dry ingredients; mix well. In small bowl, combine milk, egg substitute, oil, lemon peel and vanilla; mix well. Add to dry ingredients; stir just until moistened. (Do not overmix.) Gently stir in berries. Fill muffin cups almost full; sprinkle with topping. | | 3 | Bake 18 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm. |
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