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Multi-Grain Apricot Oat Muffins

Roughly 45 minutes from start to finish, these nutritious yet flavourful muffins are a perfectly delicious way to enjoy breakfast on the go. But that doesn’t mean you can’t enjoy the combination of moist apricot fruitiness mixed with cinnamon and orange peel any time you’re up for a snack.
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  • 1 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1 cup whole wheat flour
  • 1/2 cup packed brown sugar
  • 1/3 cup Kretschmer wheat germ, honey crunch or regular 2 teaspoons baking powder
  • 1‑1/2 teaspoons grated orange peel
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 egg whites, lightly beaten
  • 1 cup fat‑free milk
  • 1/4 cup vegetable oil
  • 1/4 cup apricot fruit spread, plus additional for glaze
  • Oats, for topping

How to make it

  1. Heat oven to 400°F.
  2. Place paper muffin liners in 12 regular muffin cups; set aside.
  3. 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.)
  4. Fill each prepared muffin cup 1/3 full with batter. Carefully spoon 1 teaspoon apricot fruit spread in the centre of each muffin cup. Spoon remaining batter over fruit spread, dividing evenly. Sprinkle each filled muffin cup with oats.
  5. Bake 20 to 22 minutes or until golden brown.
  6. Remove from oven to wire rack. Lightly brush additional fruit spread onto the warm muffin tops to glaze.
  7. Let stand 10 minutes. Remove from pans. Serve warm.
  8. To freeze, wrap cooled muffins securely in foil, or place in freezer bag. Seal, label and freeze up to 6 months.

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