Apricot Oat Muffin



1 Cup(s) Quaker® oats (quick or old fashioned, uncooked*)
1 Cup(s) wheat flour
1/2 Cup(s) Packed brown sugar
1/3 Cup(s) Kretschmer wheat germ, honey crunch or regular
2 Teaspoon(s) Baking Powder
1-1/2 Teaspoon(s) Grated Orange Peel
1 Teaspoon(s) ground cinnamon
1/2 Teaspoon(s) Salt
2 egg whites, lightly beaten
1 Cup(s) fat-free milk
1/4 Cup(s) vegetable oil
1/4 Cup(s) apricot fruit spread, plus additional for glaze
Oats, for topping
Add to basket
Heat oven to 400°F. Place paper muffin liners in 12 regular muffin cups; set aside. In large bowl, combine oats, flour, brown sugar, wheat germ, baking powder, orange peel, cinnamon and salt; mix well. Combine egg whites, milk and oil; mix well. Add to dry ingredients all at once; mix just until blended. (Batter will be thin.) Fill each prepared muffin cup 1/3 full with batter. Carefully spoon 1 teaspoon apricot fruit spread in the center of each muffin cup. Spoon remaining batter over fruit spread, dividing evenly. Sprinkle each filled muffin cup with oats. Bake 20 to 22 minutes or until golden brown. Remove from oven to wire rack. Lightly brush additional fruit spread onto the warm muffin tops to glaze. Let stand 10 minutes. Remove from pans. Serve warm. To freeze, wrap cooled muffins securely in foil, or place in freezer bag. Seal, label and freeze up to 6 months.

Cook's Tip: *If using old fashioned oats, add 2 tablespoons additional flour.








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