Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400°f line 12 medium muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray. for topping, combine oats and sugar; set aside. for muffins, in large bowl combine dry ingredients; mix well. combine milk, egg whites, oil vanilla and lemon peel; add to dry ingredients and mix just until dry ingredients are moistened. (batter should be lumpy.). gently stir in blueberries. fill muffin cups almost full. sprinkle with reserved topping, patting gently. bake 20 to 24 minutes or until light golden brown. let muffins stand a few minutes; remove from pan. serve warm.

Target recipe: preheat oven to 350° f. line 10 muffin cups with paper liners. sift together flour, baking powder, salt, set aside. beat together margarine, splenda, and honey with an electric mixer until light and fluffy. add eggs one at a time beating well after each addition. stir in vanilla. alternately stir in flour mixture and milk, beginning and ending with flour mixture. fold in berries. spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. cool in pan 10 minutes on a wire rack. remove from pan. cool completely on wire rack.