Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 cup flour
1 cup quick-cooking rolled oats
3 tablespoons packed brown sugar (see Tip)
1½ teaspoons baking powder
½ teaspoon ground allspice
¼ teaspoon salt
½ cup snipped dried apricots
⅔ cup fat-free milk
⅓ cup canola oil
¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
¼ cup chopped pecans
Preheat oven to 400°F. Line twelve 2- ½-inch muffin cups with paper bake cups; lightly coat insides of cups with cooking spray. Set aside.
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.
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.
Tip: If using a sugar substitute-sugar blend, we recommend from Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 3 tablespoons packed brown sugar. Nutrition Facts per serving with substitute: Same as below, except 153 cal., 17 g carb., 110 mg sodium. Exchanges: 0 carb. Carb choices: 1.