VEGGIE OAT BISCUITS

"A wholesome alternative to rolls, these colorful drop biscuits are perfect with soup, salad or main dish."

1 cup Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon Italian seasoning, dill weed or basil
1/8 teaspoon ground black pepper
3 tablespoons margarine
1 (7 oz.) can whole kernel corn, drained
1/2 cup chopped tomato, seeded
1/4 cup sliced green onions
1 (8 oz.) carton (1 cup) plain low-fat yogurt
1 egg white

Heat oven to 400 degrees F. Spray cookie sheet with vegetable oil cooking spray.

Combine oats, flour, baking powder and seasoning. Cut in margarine until mixture resembles coarse crumbs. Stir in corn, tomato and onions.

Add combined yogurt and egg white, mixing with a fork just until dry ingredients are moistened. Drop by 1/4 cup onto prepared cookie sheet.

Bake about 25 to 30 minutes or until golden brown. Remove immediately from cookie sheet; serve warm.

TO FREEZE:
Wrap biscuits securely. To reheat frozen biscuits in microwave oven, microwave at HIGH about 45 seconds for each biscuit.

Makes 10 servings
From: Recipelink.com
Source: Recipe booklet: Oat Meals!, The Quaker Oats Company, 1988