Ingredients:

• 1-3/4 cup Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)divided
• 2 tablespoon firmly packed brown sugar
• 1 cup all-purpose flour (add an additional 2 tablespoons if using old fashioned oats)
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt (optional)
• 1 cup skim milk
• 2 egg whites, lightly beaten
• 2 tablespoon vegetable oil
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla
• 1 cup fresh or frozen blueberries (do not thaw)

How to make it:

1. Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups. For topping, combine 1/4 cup oats and brown sugar; set aside.
2. For muffins, combine 1‑1/2 cups oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well.
3. Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.
4. Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.