PreP 20 min. Bake 15 min. Cool 5 min. oven 400°F
Nonstick cooking spray
1 cup flour
1 cup quick-cooking rolled oats
3 Tbsp. packed brown sugar
1½ tsp. baking powder
½ tsp. ground allspice
¼ tsp. salt
½ cup snipped dried apricots
²∕₃ cup fat-free milk
¹∕₃ cup canola oil
¼ cup refrigerated or frozen egg product, thawed,
or 1 egg, lightly beaten
¼ cup chopped pecans
1. Preheat oven to 400°F. Line t welve 2½-inch muffin cups
with paper bake cups; lightly coat insides of cups with cooking
spray. Set aside.
2. In a large bowl stir together flour, oats, brown sugar, baking
powder, allspice, and salt. Stir in the apricots. Make a well in
the center of the flour mixture. In a small bowl whisk together
the milk, oil, and egg; add all at once to the flour mixture.
Using a fork, stir just until moistened.
3. Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle pecans evenly over top. Bake about 15
minutes or until a toothpick inserted near the centers comes
out clean. Cool in pan on a wire rack for 5 minutes. Remove
muffins from muffin cups; serve warm. Makes 12 servings
(1 muffin each).
eaCh serving 166 cal., 8 g total fat (1 g sat. fat), 0 mg chol.,
111 mg sodium, 21 g carb., 2 g fiber, 3 g pro.
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