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Star Spangled Muffins

1 1/2 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup granulated sugar
1 tablespoon baking powder
1 cup low-fat (1%) milk
1/4 cup vegetable oil
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup fresh blueberries
1/2 cup sliced fresh strawberries
12 teaspoons cinnamon-sugar, divided use

1. Heat oven to 400ºF. Line 12 medium muffin cups with paper baking cups.
2. In large bowl, combine flour, oats, sugar and baking powder; mix well.
3. In small bowl, combine milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
4. Gently stir in blueberries and strawberries.
5. Fill muffin cups three-fourths full. Sprinkle batter in each muffin cup with 1 teaspoon cinnamon-sugar.
6. Bake 18 to 20 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

Makes 1 dozen muffins.

NUTRITION INFORMATION: 1 muffin.
Calories 190, Calories From Fat 50, Total Fat 6g, Saturated Fat 1g, Cholesterol 20mg, Sodium 45mg, Total Carbohydrates 30g, Dietary Fiber 1g, Protein 4g, Total Sugars 14g.

Recipe and photograph provided courtesy of The Quaker Oats Company.