1 1/3 c. all purpose flour
1 c. Quaker Oats (quick or old fashioned), uncooked
1/2 c. sugar
1 tbsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 c. low fat or skim milk
1/3 c. (5 1/3 tbsp.) butter, melted
1/4 c. pancake syrup
2 egg whites, slightly beaten
1 c. chopped apples
Pecan halves (opt.)

GLAZE: (opt.)
3 tbsp. powdered sugar
1 tbsp. pancake syrup

Heat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups or spray with no stick cooking spray. Combine first 5 ingredients; mix well. Add combined milk, butter, syrup and egg whites, mixing just until moistened. Gently stir in apples. Fill muffin cups almost full. Top each with a pecan half, if desired. Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool slightly. For glaze, blend together powdered sugar and syrup until smooth. Drizzle over muffins. Yield: 1 dozen muffins.