cup QUAKER® Oats (quick or old fashioned, uncooked)
1
cup low-fat buttermilk
1/4
cup egg substitute or 2 egg whites
2
tablespoons margarine, melted
1
cup all-purpose flour
1/3
cup finely chopped dried apricots
1/4
cup chopped nuts (optional)
2
tablespoons heat stable sugar substitute equal to 3 tablespoons sugar
1
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt (optional)
Heat oven to 400°F. Lightly spray 12 medium muffin cups with vegetable oil cooking spray. Combine oats and buttermilk; let stand 10 minutes. Add egg substitute and margarine; mix well. In large bowl, combine remaining ingredients; mix well. Add wet ingredients to dry ingredients; mix just until moistened. Fill muffin cups almost full. Bake 20 to 25 minutes or until golden brown. Let muffins stand a few minutes; remove from pan.
Tip
Toast nuts for extra flavor. Spread them evenly in a small baking pan. Bake in 400°F oven 5 to 7 minutes or until light golden brown. Or, spread nuts on plate. Microwave at HIGH 1 minute; stir. Continue microwaving, checking every 30 seconds, until nuts are crunchy.
Apricot Oatmeal Muffins
