Preheat oven to 425 F. Coat 12 (2-1/2 ") muffin cups with nonstick vegetable coating or line with paper cups. Process oats in blender to texture of coarse flour. Combine with other dry ingredients in a medium bowl. In a small bowl, combine milk, egg whites, and oil; beat slightly. Add liquid to dry ingredients. Stir just until dry ingredients are moistened. Spoon into prepared muffin cups, filling cups two-thirds full. Bake 20 to 25 minutes or until light brown. Makes 12 muffins.