Blueberry Yogurt Muffins

Makes 12

• 1 cup Quaker Old-Fashioned Oatmeal, ground in a food processor
• 1 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 cup plain yogurt
• 2 egg whites
• 1/4 cup milk
• 2 tablespoons vegetable oil
• 1 teaspoon grated lemon zest
• 1/2 cup blueberries, fresh or frozen

Heat the oven to 425 degrees F. Grease your muffin pan.

Combine the dry ingredients: oatmeal, flour, baking powder, brown sugar and granulated sugar. In a small bowl combine the yogurt, egg whites, milk, oil and lemon peel. Add the wet ingredients to the dry all at once. Stir just to combine. Fold in the blueberries. If you are using frozen blueberries you'll want to work quickly and gently so as not to break up the blueberries and turn your batter blue.

Scoop the batter into your muffin pan. Pop these babies into the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then remove the muffins to cool on a wire rack.

Some tips I learned in making these muffins:

1. Don't use cupcake papers to line your muffin pans. This recipe has very little fat and as a result the muffins will stick to the paper.

2. These muffins will be better if eaten the same day you make them because of the low fat content. At 138 calories per muffin you can enjoy them without guilt.