1 1/4 cup all-purpose flour
1 cup quick cooking oats
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
1/2 cup water
1/3 cup vegetable oil
1 cup fresh or frozen blueberries
2 tablespoons sugar
1/4 teaspoon ground cinnamon
In a bowl, combine the first six ingredients.
In another bowl, beat egg whites, water, and oil.
Stir into dry ingredients just until ingredients just until moistened.
Fold in blueberries.
Fill paper-lined muffin cups or muffin cups coated with nonstick cooking spray and fill with batter 3/4 full.
Combine sugar and cinnamon and sprinkle over muffins.
Bake at 400 degrees for 18 to 22 minutes or until a toothpick inserted comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
Makes 1 dozen.