Low-Fat Fruit & Nut Oatmeal Muffins
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Ingredients
| 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 |
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Instructions
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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