Muffin Recipies Recepies

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

Peach Crumb Muffins

• 2 cups all-purpose flour
• 1/3 cup packed brown sugar
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 3/4 cup canned peaches, chopped
• 2 tablespoons peach syrup (from canned peaches)
• 1 cup lowfat peach flavored yogurt
• 2 tablespoons vegetable oil
• 1 large egg

Topping:

• 1/4 cup all-purpose flour
• 1 1/2 tablespoons packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon butter

1. Heat oven to 375*F (190*C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. In a large bowl, flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
3. In another bowl, combine peaches, peach syrup, yogurt, vegetable oil and egg; stir until well blended. Add to flour mixture and stir only until combined.
4. In a small bowl combine topping ingredients until mixture resembles coarse crumbs.
5. Fill prepared muffin tins two-thirds full. Sprinkle topping over muffins. Bake for 20 minutes or until muffins test done. Cool in pan on wire rack. Makes 1 dozen muffins.