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12
Servings
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20 min
Preparation Time
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20 min
Cook Time
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Made with wheat flour, wholesome oats and tangy apricot spread, Multi-Grain Apricot Oat Muffins make for a hearty and filling snack or a great addition to breakfast. Not only can you enjoy these apricot muffins straight from the oven, but you can freeze them up to 6 months for ready to go muffins anytime.
Ingredients
- 1 cup Quaker® Oats (quick or old fashioned, uncooked)*
- 1 cup wheat flour
- 1/2 cup packed brown sugar
- 1/3 cup Kretschmer wheat germ, honey crunch or regular
- 2 tsp baking powder
- 1 ½ tsp grated orange peel
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 egg whites, lightly beaten
- 1 cup fat-free milk
- 1/4 cup vegetable oil
- 1/4 cup apricot fruit spread, plus additional for glaze
- Oats, for topping
*If using old fashioned oats, add 2 tablespoons additional flour.
Cooking Instructions
- 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.
Key Products
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Ingredient Substitutions
