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MUFFINS:
1 1/2 cups all-purpose 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
1/2cup water
1/3 cup canola oil
1 cup fresh or frozen blueberries
TOPPING:
2 Tbsp. sugar
1/2 tsp. ground cinnamon
Preheat oven to 400 F.
In a bowl, combine the first six ingredients; in separate bowl, beat egg whites, water, and oil. Stir into dry ingredients just until moistened; fold in blueberries. Fill paper-lined muffin cups or muffin cups sprayed with nonstick cooking spray three-quarters full.
Combine sugar and cinnamon; sprinkle over muffin tops.
Bake in preheated oven 18 to 22 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1 1/2 cups all-purpose 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
1/2cup water
1/3 cup canola oil
1 cup fresh or frozen blueberries
TOPPING:
2 Tbsp. sugar
1/2 tsp. ground cinnamon
Preheat oven to 400 F.
In a bowl, combine the first six ingredients; in separate bowl, beat egg whites, water, and oil. Stir into dry ingredients just until moistened; fold in blueberries. Fill paper-lined muffin cups or muffin cups sprayed with nonstick cooking spray three-quarters full.
Combine sugar and cinnamon; sprinkle over muffin tops.
Bake in preheated oven 18 to 22 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
