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Ingredients: 1 1/4 cups flour
1 cup quick-cooking oats
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 egg whites
1/2 cup water
1/3 cup vegetable oil
1 cup blueberries
Topping:
2 tbsp. sugar
1/4 tsp. cinnamon
Directions:
Combine flour, oats, sugar, baking powder, baking soda and salt.
In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened.
Fold in blueberries.
Fill muffin cups (sprayed with nonstick spray) 3/4 full.
Sprinkle tops with topping.
Bake at 400 degrees for 18 to 22 minutes, or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan, then cool on rack.
Makes 1 dozen.
Recipe from the Akron Beacon Journal