Blueberry Oat Muffins

Ingredients

 * 1 cup Quaker Oats (quick or old fashioned, uncooked)
 * 1 cup lowfat buttermilk
 * 1/2 cup liquid egg substitute (or 2 egg whites)
 * 2 tbsp margarine, melted
 * 1/2 tsp grated lemon peel
 * 1 cup all-purpose flour
 * 3 tbsp Sugar or heat-stable sugar substitute equal to 3 tbsp Sugar
 * 1 tsp baking powder
 * 1/2 tsp baking soda
 * 1/4 tsp salt (optional)
 * 1 cup blueberries, fresh or frozen(do not thaw)

Directions

 * 1) Preheat oven to 400 F. Lightly spray 12 medium muffin cups (plain or lined with paper liners) with cooking spray.
 * 2) In a medium bowl, combine Oats and buttermilk. Mix well.
 * 3) Let stand 10 minutes. Stir in egg substitute, margarine and lemon peel until blended.
 * 4) In large bowl, combine remaining ingredients except Berries; mix well.
 * 5) Add wet ingredients to dry ingredients; stir just until dry ingredients are moistened.
 * 6) Do not overmix. Gently stir in the Berries. Fill muffin cups almost full.
 * 7) Bake 20 to 25 minutes or until golden brown.
 * 8) Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

From the sneaky kitchen: a quaker Oats recipe.