Not enough time for breakfast? Take one of these on the road.
1 dozen 2 1/2 inch muffins
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
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.