Breakfast

Lemon and Blueberry Oat Muffins is for Breakfast.

Lemon and Blueberry Oat Muffins takes several minutes to prepare.

Lemon and Blueberry Oat Muffins takes several minutes to cook.

Lemon and Blueberry Oat Muffins makes 12 servings.

The ingredients for Lemon and Blueberry Oat Muffins are:

1 cup quick-cooking oats
3/4 cup all-purpose flour
1/4 cup wheat flour
1/4 cup suager
1/4 cup splenda
3 tsp baking powder
¼ tsp salt
6 Tbl Egg Substitute
1 cup fat-free milk
2 Tablespoons light butter, melted
1 tsp grated lemon peel
1 tsp vanilla extract
1 cup fresh or frozen blueberries

TOPPING:
½ cup quick-cooking oats
2 tablespoons brown sugar
1 tablespoon light butter, softened

Here is how you make Lemon and Blueberry Oat Muffins:

Makes 12 muffinsIn a large bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon peel and vanilla. Add to dry ingredients just until moistened. Fold in berries.Coat muffin cups with cooking spray or use paper liners; fill 2/3 full. Combine topping ingredients; sprinkle over batter.Bake at 400 degrees for 20-22 minutes or until toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack to cool completely.Number of Servings: 12Recipe submitted by SparkPeople user BEVNPICARD.

The nutritional information for Lemon and Blueberry Oat Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 179.4

• Total Fat: 2.9 g
• Cholesterol: 5.5 mg
• Sodium: 414.5 mg
• Total Carbs: 35.3 g
• Dietary Fiber: 2.5 g
• Protein: 5.2 g