VERY BLUEBERRY MUFFINS

1-1/3 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
1/4 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt (optional)
1/2 teaspoon ground cinnamon
1 cup skim milk
1 egg, beaten
3 tablespoons vegetable oil
1 cup fresh or frozen blueberries

Heat oven to 425 degrees F. Spray 12 medium muffin cups with vegetable oil cooking spray or line with paper baking cups.

Combine dry ingredients. Add milk, egg, and oil; stir just until dry ingredients are moistened. Fold in blueberries; fill prepared muffin cups 2/3 full.

Bake 25 to 30 minutes or until light golden brown.

Makes 1 dozen muffins
From: Recipelink.com
Source: The Quaker Oats Company, 1988