Great tasting blueberry oat muffins sweetened with maple syrup.

Blueberry Oat Muffins

1 cup all-purpose flour
1 cup quick-cooking oats
2 tablespoons packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup pure maple syrup
1/4 cup vegetable oil
1/4 cup milk
2 large egg whites, beaten until starting to foam
1 cup blueberries, rinsed and picked over for stems

1. Preheat oven to 400°F (205°C). Spray a standard 12-cup muffin pan with vegetable cooking spray; set aside.
2. Combine flour, oats, brown sugar, baking powder salt in a large bowl. Add maple syrup, oil, milk and egg whites; mix until just moist. Gently fold in blueberries until mixed.
3. Spoon batter into prepared muffin pan, filling each cup about 2/3 full. Bake for 20 minutes or until toothpick inserted in center of muffin comes out clean. Cool in pan about 2 minutes. Tip out of pan onto wire racks to complete cooling.

Makes 1 dozen muffins.

Note: Pancake syrup can be used as a substitute for maple syrup.