2 c. rolled oats
1 1/2 c. flour
2 tbsp. baking powder
2 tsp. shredded lemon peel
5 egg whites
6 tbsp. milk
1/2 tsp. lemon extract
2 2/3 c. oat bran
2/3 c. sugar
1 1/4 tsp. salt
2 c. non-fat yogurt
2/3 c. vegetable oil
1 1/2 tsp. vanilla
2 1/2 c. frozen blueberries

In mixing bowl, combine oats, flour, sugar, baking powder, and salt. Make a well in the center; set aside. In another bowl, combine egg, yogurt, oil, milk, and flavorings. Add lemon peel. Add egg mixture to flour all at once. Stir just until moistened. Batter should be lumpy. Gently fold in blueberries. Grease muffin cups or use paper cups. Fill cups full. Bake at 400 degrees for 25 to 30 minutes. Best served warm. Freeze ahead and warm on defrost (59%) power for 1:05 minutes in microwave.