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Apricot Oatmeal Muffins

1 cup Quaker® Oats (quick or old fashioned, uncooked)
1 cup low-fat buttermilk
1/4 cup egg substitute or 2 large egg whites, lightly beaten
2 tablespoons margarine or butter, 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 granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)

1. Heat oven to 400°F. Lightly spray twelve medium muffin cups with cooking spray.
2. In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute and margarine until blended.
3. 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. Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm

Makes 12 muffins.

Cook’s Tip: To toast nuts for extra flavor, spread evenly in shallow baking pan. Bake at 400°F for 5 to 7 minutes or until light golden brown, stirring occasionally. Cool completely before using.

Recipe provided courtesy of The Quaker Oats Company.