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LEMON BLUEBERRY OATMEAL MUFFINS

1-1/2 cups uncooked oats (quick or old-fashioned)
1 cup all-purpose flour
1/2 cup sugar
1 Tbsp baking powder
1/8 tsp sea salt
1 cup nonfat milk
2 egg whites, slightly beaten
2 Tbsp grapeseed oil
1-1/2 tsp vanilla
1 tsp lemon peel
1 cup fresh or frozen blueberries

1/4 cup uncooked oats (quick or old-fashioned)
2 Tbsp sugar
1/4 tsp cinnamon

Heat oven to 400 degrees F. Spray bottoms of 12 muffin cups with
nonstick cooking spray. In large bowl, combine oats, flour, sugar,
baking powder and salt; mix well. In small bowl, combine milk,
egg whites, grapeseed oil, vanilla and lemon peel; mix well. Stir
into oatmeal mixture and mix just until moistened. Gently stir in
blueberries. Divide batter evenly among muffin cups. Combine
topping ingredients and sprinkle over tops of muffins, patting
gently. Bake for 20 to 24 minutes until light golden brown. Let
stand a few minutes, then remove from pan. Makes 12 muffins.

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