Low-Fat Fruit & Nut Oatmeal Muffins



1 dozen



1 cup oats
1 cup low-fat buttermilk
1/4 cup egg substitute or
2 egg whites
1 cup all-purpose flour
1/3 cup dried apricots, finely chopped
1/4 cup chopped nuts (optional)
2 tbsp. margarine, melted
3 tbsp. granulated sugar or
1-3/4 tsp. Equal® or
2 tbsp. fructose
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt


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 separate 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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