Apricot Oatmeal Muffins
Ingredients
- 1 cup quick or old-fashioned oats, uncooked
- 1 cup lowfat buttermilk
- 1/4 cup egg substitute or 2 egg whites, lightly beaten
- 2 tablespoons margarine, melted
- 1 cup all-purpose flour
- 1/3 cup finely chopped dried apricots
- 1/4 cup chopped nuts (optional)
- 3 tablespoons granulated sugar or 2 tablespoons heat-stable sugar substitute equal to 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Directions
* Heat oven to 400 degrees. Lightly spray 12 medium muffin cups with cooking spray.
* In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute and margarine until blended.
* In large bowl, combine flour, apricots, nuts, sugar or sweetener, baking powder, baking soda and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. Do not overmix. Fill muffin cups almost full.
* Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.
* Makes 1 dozen.
Source: Quaker Oatmeal
