Yields: 1 Dozen
Ingredients
| 1½ c. all-purpose flour | 1/3 c. (5-1/3 tbsp) | |
| 1 c. Quaker Oats | margarine or butter, melted | |
| ½ c. sugar | 2 egg whites, lightly beaten | |
| 1 tbsp baking powder | 1 tsp grated lemon peel | |
| ¼ tsp salt (optional) | ¾ c. fresh or frozen blueberries | |
| 1 c. low-fat or skim milk | ¼ c. raspberry or strawberry preserves |
Directions
- Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only.
- Combine dry ingredients; mix well.
- Add combined milk, margarine, egg whites & lemon peel; mix just until dry ingredients are moistened.
- Gently stir in blueberries. Fill muffin cups ½ full.
- Spoon 1 tsp preserves over batter. Spoon remaining batter over preserves.
- Bake 23 to 25 minutes or until golden brown.
- Let muffins stand a few minute; remove from pan. Serve warm.
