Oatmeal-Apricot Muffins

Vegetable oil spray

1 cup all-purpose flour

3/4 cup uncooked quick-cooking or regular rolled oats

1/3 cup toasted wheat germ

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/8 teaspoon salt

3/4 cup fat-free milk

1/2 cup firmly packed light brown sugar

Egg substitute equivalent to 1 egg, or 1 egg

1/4 cup unsweetened applesauce

1/2 teaspoon vanilla extract

1/2 cup snipped dried apricots

Heat the oven to 400 degrees. Line a 12-cup muffin pan with paper bake cups or lightly spray with vegetable oil spray.

In a medium bowl, combine the flour, oats, wheat germ, baking powder, cinnamon, baking soda and salt. Make a well in the center.

In another medium bowl, stir together the remaining ingredients except the apricot. Stir the liquid mixture into the dry mixture until just moistened (batter should be lumpy). Fold in the fruit.

Spoon the batter into the muffin cups, using about 1/4 cup batter for each cup. Bake 10-12 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Remove the muffins from the bake cups. Serve warm or at room temperature.

Serves 12.

Cook's note: To prevent scissors or knife from becoming sticky when you snip or chop dried fruit, lightly spray the utensil with vegetable oil spray or dip it in hot water.

@Recipe nutrition:Nutrition values per serving: 133 calories, 1 g fat (0 saturated), 28 g carbohydrates, 2 g fiber, 4 g protein, 0 cholesterol, 165 mg sodium.

American Heart Association