Name: Apricot Oatmeal Muffins
Yield: 1
Ingredients: 1 c. Quaker® Oats (quick or old fashioned) -; 1 c. low-fat buttermilk -; 1/4 c. egg substitute or 2 egg whites -; 2 tbsp. margarine -; 1 c. all-purpose flour -; c. finely chopped dried apricots -; 1/4 c. chopped nuts (optional) -; 3 tbsp. granulated sugar or 2 tablespoons fructose or heat-stable sugar substitute equal to 3 tablespoons sugar -; 1 tsp. baking powder -; 1/2 tsp. baking soda -; 1/4 tsp. Salt (optional) -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Apricot Oatmeal Muffins

1. 1 c. Quaker® Oats (quick or old fashioned) -

2. 1 c. low-fat buttermilk -

3. 1/4 c. egg substitute or 2 egg whites -

4. 2 tbsp. margarine -

5. 1 c. all-purpose flour -

6. c. finely chopped dried apricots -

7. 1/4 c. chopped nuts (optional) -

8. 3 tbsp. granulated sugar or 2 tablespoons fructose or heat-stable sugar substitute equal to 3 tablespoons sugar -

9. 1 tsp. baking powder -

10. 1/2 tsp. baking soda -

11. 1/4 tsp. Salt (optional) -

How to cook deliciously - Apricot Oatmeal Muffins

1. Stage

Heat oven to 400 degrees F. Lightly spray twelve medium muffin cups with cooking spray.

2. Stage

In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute and margarine until blended.

3. Stage

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.

4. Stage

Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.