Blueberry Oat Muffins

Description
From the sneaky kitchen: a Quaker® Oats recipe.

Ingredients

 * 1 cup Quaker® oats (quick or old fashioned, uncooked)
 * 1 cup low fat buttermilk
 * ½ cup liquid egg substitute (or 2 egg whites)
 * 2 tbsp margarine, melted
 * ½ tsp grated lemon peel
 * 1 cup all-purpose flour
 * 3 tbsp sugar or heat-stable sugar substitute equal to 3 tbsp sugar
 * 1 tsp baking powder
 * ½ tsp baking soda
 * ¼ tsp salt (optional)
 * 1 cup blueberries, fresh or frozen (do not thaw)

Directions

 * 1) Preheat oven to 400°F.
 * 2) Lightly spray 12 medium muffin cups (plain or lined with paper liners) with cooking spray.
 * 3) In a medium bowl, combine oats and buttermilk.
 * 4) Mix well.
 * 5) Let stand 10 minutes.
 * 6) Stir in egg substitute, margarine and lemon peel until blended.
 * 7) In large bowl, combine remaining ingredients except berries; mix well.
 * 8) Add wet ingredients to dry ingredients; stir just until dry ingredients are moistened.
 * 9) Do not overmix.
 * 10) Gently stir in the berries.
 * 11) Fill muffin cups almost full.
 * 12) Bake 20 to 25 minutes or until golden brown.
 * 13) Cool muffins in pan on wire rack 5 minutes; remove from pan.
 * 14) Serve warm.