Apricot Oat Muffins

• 2 cups all-purpose flour
• 1/2 cup quick-cooking oats
• 1/2 cup packed dark brown sugar
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1-1/2 to 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1-1/2 cups fat-free milk
• 1/3 cup canola oil
• 1/4 cup egg substitute
• 3/4 cup chopped dried apricots
• 1/3 cup chopped walnuts

1. In a bowl, combine the flour, oats, sugars, baking powder, pumpkin pie spice and salt. In another bowl, combine milk, oil and egg substitute until blended; stir into dry ingredients just until blended (batter will be thin). Fold in the apricots and walnuts.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350u0b0 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

flour, oats, brown sugar, sugar, baking powder, pumpkin pie spice, salt, milk, canola oil, egg substitute, apricots, walnuts

Taken from www.tasteofhome.com/recipes/apricot-oat-muffins/ (may not work)