Recipe: Blueberry Oat Muffins

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

Topping:

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.