2 c. oat bran
1/4 c. brown sugar, packed
2 tsp. baking powder
1 (8 oz.) carton non fat 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 muffin cups with paper baking cups. Combine dry ingredients. Add combined remaining ingredients except blueberries, mixing just until dry ingredients are moistened. Fold in blueberries. Fill muffins almost full. Bake 18 to 20 minutes or until golden brown.