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Apricot Oatmeal Muffins
Makes 1 dozen
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Ingredients
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1
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cup QUAKER® Oats (quick or old fashioned, uncooked)
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1
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cup low-fat buttermilk
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1/4
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cup egg substitute or 2 egg whites
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2
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tablespoons margarine, melted
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1
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cup all-purpose flour
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1/3
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cup finely chopped dried apricots
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1/4
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cup chopped nuts (optional)
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2
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tablespoons heat stable sugar substitute equal to 3 tablespoons sugar
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1
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teaspoon baking powder
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1/2
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teaspoon baking soda
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1/4
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teaspoon salt (optional)
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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.
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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.
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©The Quaker® Oatmeal Kitchens
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Nutrients per Serving
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(1 muffin (made with granulated sugar) without nuts)
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Calories
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110
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Calories from Fat
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25 %
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Total Fat
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3 g
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Saturated Fat
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1 g
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Carbohydrate
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19 g
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Fiber
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1 g
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Protein
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4 g
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Sodium
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125 mg
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Dietary exchanges
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1 Starch
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1/2 Fat
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