TWD: Oatmeal Breakfast Muffins

It has been so long since I've posted along with Tuesdays with Dorie that I'm quite ashamed of myself. I've been a very bad member. Between Weight Watchers and school, I haven't been motivated to cook many of the yummy treats that they've been baking. But with a week break in between classes, I decided to see what was on the schedule this week and thank goodness it was something fairly healthy like oatmeal breakfast bread!

I did do some substitutions to make it a little more Weight Watchers friendly i.e. splenda instead of sugar and egg beaters for the eggs. For the dried fruit, I used dried apricots because I am in love with them. They are absolutely delicious and so much more tasty than dried cranberries. Plus you get a tangy, slightly chewy piece of apricot in every bite. On the topping I used sliced almonds because that's just what I had in the freezer at the time. I also made them into muffins because it is so much easier to portion control than with a loaf.

Even with my healthier subs, these muffins were amazing! If I had not known that there were some WW changes, I would have thought they were made as the recipe was written.  They were super moist and with just the right amount of sweetness. The topping really made the muffins seem more decadent and not as healthy as they really were. And when you are on a diet, anything that gives you a hint of decadence without all of the fat and calories, is so worth it. It helps keep me on track because I know I can still treat myself without going overboard.

Natalie of Oven Love selected Oatmeal Breakfast Bread for us this week.  You can find the recipe on page 44 of Baking or at Oven Love. Thanks Natalie for the delicious pick this week!