GUITTARD BREAKFAST MUFFINS

Not enough time for breakfast? Take one of these on the road.

Yield: 1 dozen 2 1/2 inch muffins

Ingredients

1/2 cup unsifted all-purpose flour
1/2 cup nonfat dry milk powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup vegetable oil
1/4 cup honey
3/4 cup unsweetened applesauce
1 teaspoon grated orange zest (colored part only)
3/4 cup quick-cooking rolled oats
1/2 cup dried apricots, chopped
1 cup (6 ounces) GUITTARD REAL SEMISWEET CHOCOLATE CHIPS

Directions

Preheat oven to 400ºF. Line muffin cups with paper liners.

In small bowl, combine flour, milk powder, baking soda, salt, and cinnamon; set aside.

In a large bowl, beat oil, honey, applesauce, and orange zest, until fluffy, about 2 minutes. Stir in flour mixture just until combined. Mix in oats, apricots and chips.

Spoon batter into 12 lined muffin cups, filling each 3/4 full. Bake for 13-15 minutes, or until a toothpick inserted in center comes out clean. Remove muffins from pan; cool on rack. Serve warm or freeze and defrost in microwave for 1 minute on defrost setting.