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
1/2 c. (5 1/2 tbsp.) butter, melted
1/4 c. Aunt Jemima Syrup, any flavor
2 egg whites, slightly beaten
1 c. chopped apple
Pecan halves (optional)

GLAZE (optional) :
3 tbsp. powdered sugar
1 tbsp. Aunt Jemima Syrup, any flavor

Heat oven to 400 degrees F. Line 12 medium muffin cups with paper baking cups or spray with no-stick cooking spray.

Combine first five 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 pecan halves, if desired. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool slightly.

For glaze, blend together powdered sugar and syrup until smooth; drizzle over muffins. 1 dozen muffins.