“Several batches of this delightful recipe could be your breakfast, for it is already ready for a week!”

INGREDIENTS

1 1/4 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup rolled oats
1 egg
1 egg white
3/4 cup pumpkin, winter squash or sweet potato puree (canned or jarred)
3/4 cup evaporated skim milk
1/2 cup unsweetened pineapple juice
2 tablespoons canola oil
1/4 cup packed brown sugar
4-5 tablespoons apricot preserves

DIRECTIONS

• Preheat oven to 400 degrees and then prepare regular muffin tin with 2.5-inch muffin liners or cooking spray.
• Sift together the flour, baking powder, salt and cinnamon in a large bowl; stir in oats.
• Lightly beat the whole egg with the egg white in another bowl.
• Stir in the pumpkin puree, evaporated milk, pineapple juice, oil and brown sugar.
• Fold the wet ingredients.
• Spoon the batter into prepared muffin tin and dot the center of each muffin with a teaspoon or less of apricot preserves.
• Bake for 20-25 minutes, or until a toothpick inserted in the center of the muffin comes out clean and dry.
• Cool in the tins for 5 min