adapted from Taste of Home
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
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