YIELD Makes 12 servings
INGREDIENTS
1 cup all-purpose flour 1 cup uncooked old-fashioned oats 1/4 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon ground cinnamon, divided 1/4 teaspoon salt 8 ounces lemon fat-free yogurt 1/4 cup cholesterol-free egg substitute or 2 egg whites 1 tablespoon vegetable oil 1 teaspoon grated lemon peel 1 teaspoon vanilla 1 cup fresh or frozen blueberries 1 tablespoon granulated sugar 1 tablespoon sliced almonds (optional)PREPARATION:
- Preheat oven to 400°F. Spray 12 standard (2-1/2-inch) muffin cups with nonstick cooking spray; set aside.
- Combine flour, oats, brown sugar, baking powder, baking soda, 1/2 teaspoon cinnamon and salt in large bowl.
- Combine yogurt, egg substitute, oil, lemon peel and vanilla in small bowl; stir into flour mixture just until blended. Gently stir in blueberries. Spoon mixture into prepared muffin cups.
- Mix granulated sugar, remaining 1/4 teaspoon cinnamon and almonds, if desired, in small bowl. Sprinkle over batter.
- Bake 18 to 20 minutes or until lightly browned and toothpick inserted into centers comes out clean. Cool slightly before serving.