3/4 c. part skim ricotta cheese
1 egg white, slightly beaten
4 tbsp. sugar
1 1/4 c. Quaker oats, uncooked
1 1/4 c.flour
3/4 c. raisins
1/3 c. sugar
3 tsp. poppy seed (optional)
1 tsp. baking powder
1/2 tbsp. grated lemon peel
1 c. skim milk
3 tsp. vegetable oil
2 egg whites, slightly beaten

Heat oven to 375 degrees. Line 12 medium muffin pans with paper baking cups. Combine first 3 ingredients. Set aside. Combine dry ingredients. Add combined remaining ingredients, mixing just until moistened. Spoon batter into each cup. Spoon 1 teaspoon cheese filling in center of each. Spread remaining batter over filling. Bake 22-25 minutes or until lightly browned. Can be frozen and reheated in the microwave for 1 minute on high.