Blueberry Oat Muffins

Name: Blueberry Oat Muffins
Total time: 45 min
Ingredients: 2⁄3 cup plain low-fat yogurt; 2 1⁄2 cups old-fashioned rolled oats; 1⁄2 cup firmly packed dark brown sugar; 2 tsp. baking powder; 1⁄2 tsp. ground cinnamon; 1⁄2 tsp. grated lemon zest; 1⁄4 tsp. salt; 1 cup blueberries; 2 egg whites; 2 Tbsp. vegetable oil; 3 Tbsp. water

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Blueberries are great on hot oatmeal, so just imagine how tasty this combination is in a muffin.

Serves: 12Hands-on: 25 minutesTotal: 45 minutesDifficulty: Easy

Serves: 12

Ingredients

2⁄3 cup plain low-fat yogurt
2 1⁄2 cups old-fashioned rolled oats
1⁄2 cup firmly packed dark brown sugar
2 tsp. baking powder
1⁄2 tsp. ground cinnamon
1⁄2 tsp. grated lemon zest
1⁄4 tsp. salt
1 cup blueberries
2 egg whites
2 Tbsp. vegetable oil
3 Tbsp. water

Directions

Step 1
Line a strainer with a coffee filter. Spoon yogurt into coffee filter. Place strainer over a bowl so yogurt can drain. Make sure there is at least an inch between the bottom of the strainer and the bottom of the bowl.
Step 2
Cover with plastic wrap. Refrigerate for 24 hours. Discard liquid. Carefully remove homemade yogurt cheese from paper.
Step 3
Preheat oven to 400°F. Prepare 12 muffin cups with paper liners.
Step 4
Place oats in a food processor or blender. Process about one minute. Transfer to a large bowl. Add brown sugar, baking powder, cinnamon, lemon peel, and salt. Fold in blueberries.
Step 5
In a small bowl, whisk the egg whites until foamy. Add yogurt cheese, oil, and water, whisking until well blended. Add to the dry ingredients. Stir until just moistened.
Step 6
Fill muffin cups almost full. Bake 20 minutes or until golden brown.