Ingredients

1 cup quick-cooking oatmeal
1 Tbsp baking powder
1/2 cup sugar
2 cups all-purpose flour
2 egg whites
1 cup skim milk
1/3 cup light butter or margarine, melted
2 oz fat-free plain yogurt
1 tsp vanilla extract




Cranberry-orange: 10 dried cranberries, 1/4 tsp orange juice concentrate. (Whole recipe: 1 cup of cranberries and 1 Tbsp orange juice concentrate.) - 3 units

Banana-raspberry: 2 Tbsp chopped banana and 5 fresh (or frozen, unthawed) raspberries. (Whole recipe: 1 cup chopped banana and 3/4 cup raspberries.) - 4 units

Apple-cinnamon: 2 Tbsp peeled and chopped fresh apple and 1/8 tsp ground cinnamon. (Whole recipe: 1 medium apple, peeled and chopped and 1/2 Tbsp ground cinnamon.) - 3 units

Corn: 1 Tbsp cornmeal and 2 Tbsp corn kernels. (Whole recipe: 1/2 cup cornmeal and 3/4 cup corn kernels.) - 4 units

Blueberry: 10 fresh (or frozen, unthawed) blueberries. (Whole recipe: 1 cup blueberries.) - 3 units

Preheat the oven to 350F. Coat a 12-cup nonstick muffin pan with cooking spray, or use paper liners. In a medium bowl, combine the oatmeal, baking powder, sugar and flour. Mix well. In a large bowl, combine the egg whites, milk, butter, yogurt and vanilla extract. Mix well. Add the dry ingredients, mixing carefully. Do not over-mix. It is acceptable if the batter is lumpy.

Add one or more flavor boosters, mixed inside the individual cups. Bake for about 20 minutes, or until the muffins turn light brown on top. Flavor Boosters - Add any of the following to the individual muffin cup and mix with 2 heaping Tbsp of muffin base –