Source: dLife

Delicious oat-filled muffins with blueberries and the tang of lemon.

Servings

1 cup white all purpose flour
1 cup old fashioned rolled oats
0.25 cup packed brown sugar
1 tsp low sodium baking powder
1 tsp baking soda
0.75 tsp ground cinnamon , divided
0.25 tsp salt
8 oz Yogurt, lemon, low fat, 11g prot/8oz carton
0.25 cup egg substitute, liquid (2 egg whites can be substituted)
1 tbsp vegetable oil
1 tsp fresh lemon peel , grated
1 tsp vanilla extract
1 cup Blueberries, fresh (frozen, thawed berries can be used)
1 tbsp sugar
1 tbsp sliced almonds
1 cooking spray

1 Preheat oven to 400 degree F.
2 Spray 12 (2 ½-inch) muffin cups with nonstick cooking spray.
3 In a large bowl, mix together flour, oats, brown sugar, baking powder, ½ teaspoon cinnamon, and salt.
4 In a small bowl, mix together yogurt, egg substitute, oil, lemon peel, and vanilla. Pour mixture into dry ingredients. Stir until blended.
5 Gently fold blueberries into the flour mixture.
6 Spoon mixture equally into muffin cups.
7 In small, separate bowl, mix together granulated sugar, remaining 1/4 teaspoon of cinnamon, and almonds (if desired). Sprinkle over muffin mixture.
8 Place muffins in preheated oven and bake for 18-20 minutes (or until lightly browned).
9 Let muffins cool and serve.

Great for breakfast or a snack.