2 1/2 c. oats (quick or regular), uncooked
1/2 c. brown sugar, firmly packed
2 tsp. baking powder
1/2 tsp. salt (optional)
1/2 tsp. cinnamon
1 c. blueberries (fresh or frozen and defrosted)
2/3 c. skim milk
3 Tbsp. vegetable oil
2 egg whites, slightly beaten

Heat oven to 400°. Place oats in blender and grind (stir occasionally). Line 12 muffin cups with paper baking cups. Combine dry ingredients. Add blueberries and remaining ingredients. Mix until just moistened. Bake 20 to 22 minutes. Makes 1 dozen. Freezes well. Microwave on High for 30 seconds per muffin.