2 c. Quaker oat bran hot cereal, uncooked
1/4 c. firmly packed brown sugar
2 tsp. baking powder
1 (8 oz.) carton plain lowfat yogurt
2 egg whites, slightly beaten
1/4 c. skim milk
1/4 c. honey
2 tbsp. vegetable oil
1 tsp. grated lemon peel
1/2 c. fresh or frozen blueberries

Heat oven to 425 degrees. Line 12 medium muffin cups with paper baking cups. Combine oat bran, brown sugar and baking powder. Add combined yogurt, egg whites, skim milk, honey, oil and lemon peel, mixing just until moistened. Fold in blueberries. Fill muffin cups almost full. Bake 18-20 minutes or until golden brown. Makes 12 muffins.