•Nonstick cooking spray
1 cup flour
1 cup quick-cooking rolled oats
3 tablespoons packed brown sugar*
1 1/2 teaspoons baking powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup snipped dried apricots
2/3 cup fat-free milk
1/3 cup canola oil
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
1/4 cup chopped pecans
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 for 15 to 16 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 (1 muffin each) servings.
•*Sugar Substitutes: Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 3 tablespoons packed brown sugar.
Per Serving with Substitute: Same as above, except 153 cal., 17 g carb., 110 mg sodium. Exchanges: 0 carb. Carb choices: 1.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user DEANNIE1966.