1 1/2 c. all-purpose flour
1 c. Quaker Oats (quick or old-fashioned, uncooked)
1/2 c. sugar
1 tbsp. baking powder
1 tsp. grated lemon peel
1/4 tsp. salt (optional)
1 c. low-fat or skim milk
1/3 c. (5 1/3 tbsp.) butter, melted
2 egg whites, slightly beaten
3/4 c. fresh or frozen blueberries
1/4 c. raspberry or strawberry preserves

Heat oven to 400 degrees F. Line 12 medium muffin cups with paper baking cups or spray with no-stick cooking spray. Combine first six ingredients; mix well. Add combined milk, butter and egg whites, mixing just until moistened. Stir in blueberries. Fill prepared cups half full. Spoon 1 teaspoon preserves over batter. Spoon remaining batter over preserves. Bake 23 to 25 minutes or until golden brown. 1 dozen.

Or substitute any fruit preserves.