Apricot Oat Muffins

Preparation

• Heat oven to 200°C.
• 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 of 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 for 10 minutes. Remove from muffin cups. Serve warm.

To freeze, wrap cooled muffins securely in foil, or place in freezer bag. Seal, label and freeze up to 6 months.

Cook's Tip: *If using old fashioned oats, add 2 tablespoons additional flour.