Blueberry Oatmeal Muffins

1 1/4 cups all-purpose flour
1 cup uncooked quick-cooking rolled oats
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmet
1/4 teaspoon salt, if desire
1 large egg or 2 large egg whites, lightly beaten
1 cup plain low-fat yogurt
1/4 cup butter or margarine, softened
1 cup fresh or frozen blueberries, thawed and drained

Preheat oven to 400 degrees. Line 12 3-by-1 1/4 inch (3 1/2-ounce to 4-ounce) muffin cups or lightly butter the bottoms of the cups.

In a large bowl, stir together the flour, oats, brown sugar, baking powder, cinnamon, baking soda, nutmeg and salt. Stir in the egg, yogurt and butter just until the flour is moistened (the batter will be lumpy). Fold in the blueberries. Divide the batter among the cups. Bake for 20 to 25 minutes, or until the muffins are golden. Immediately remove the muffins from the pan. Makes 12 muffins.

Copyright 1996, The Associated Press