Blueberry Oat Muffins

adapted from Taste of Home

Ingredients

1-1/4 cups 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

1/4 tsp vanilla

1/3 cup canola oil

1 cup fresh or frozen blueberries

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Directions

Combine the first six ingredients. In another bowl, beat egg whites, water, vanilla and oil.

Stir into dry ingredients just until moistened. Fold in blueberries.

Fill paper-lined muffin cups or muffin cups coated with cooking spray three-fourths full.

Optional: top with cinnamon sugar or some of that chunky (raw?) sugar!

Bake at 400° for 18-22 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.

Makes: 1 dozen