Plum Almond Muffins

Serving Size : 1
Ingredients

for prepare Plum Almond Muffins

:

Amount	Measure	Ingredient - Preparation Method
STREUSEL: plum almond muffins
3	Tablespoons	QUAKER Oats - uncooked
=quick or old fashioned plum almond muffins
2	Tablespoons	sliced almonds - (optional)
1	Tablespoon	granulated sugar
1	Tablespoon	margarine - melted
MUFFINS: plum almond muffins
1 1/2	Cups	Oats
1 1/4	Cups	all-purpose flour
1/2	Cup	granulated sugar
2	Teaspoons	baking powder
1/2	Teaspoon	ground cinnamon
1/4	Teaspoon	salt - (optional)
1	Cup	skim milk
3	Tablespoons	margarine or butter - melted
2		egg whites or 1 egg
slightly beaten plum almond muffins
1/4	Teaspoon	almond extract - (1/4 to 1/2)
3/4	Cup	finely chopped fresh plums

Heat oven to 400F. Lightly spray bottoms only of 12 muffin cups with no-stick cooking spray. For streusel, combine oats, almonds, sugar and melted margarine; mix well. Set aside. For muffins, combine dry ingredients; mix well. In separate bowl, combine milk, margarine, egg whites and almond extract; mix well. Add to dry ingredients; mix just until moistened. Gently stir in plums. Fill prepared muffin cups almost full. Sprinkle 1 teaspoon reserved streusel over each muffin, patting gently. Bake 20 to 22 minutes or until light golden brown. Let muffins stand about 3 minutes; remove from pan. 1 DOZEN. Recommended Storage: Freeze completely cooled muffins in tightly wrapped foil or freezer bags. To reheat, unwrap and microwave on HIGH about 30 seconds per muffin. jmerrill@prodigy.com

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