Ingredients:

• 1 cup Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 1 cup low-fat buttermilk
• 1 egg, well beaten
• 1/4 cup canola oil
• 1/2 cup whole-wheat flour
• 1/2 cup all-purpose flour*
• 1/4 cup original toasted wheat germ
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda

Topping

• 1/4 cup Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 3 tablespoons whole-wheat flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon trans-fat free spread
• 3 tablespoons + 1/2 cup granulated sugar, divided
• 1 tablespoon ground cinnamon

How to make it:

1. Heat oven to 375°F. Spray bottoms only of 12 medium muffin cups with non‑stick cooking spray.
2. For topping, combine all ingredients in small bowl; set aside.
3. For muffins, combine 3 tablespoons sugar and cinnamon in small bowl; set aside. In large bowl, combine oats and buttermilk; mix well. Let stand 5 minutes. Stir in egg and oil until blended.
4. In medium bowl, combine flours, wheat germ, baking powder, baking soda and remaining 1/2 cup sugar; mix well. Add to oat mixture all at once; stir just until dry ingredients are moistened. (Do not over mix.)
5. Sprinkle cinnamon‑sugar over top of batter; gently stir 4 to 5 times to make swirls.
6. Fill muffin cups almost full; sprinkle with topping. Bake 18 to 20 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

Tip: If buttermilk is unavailable, substitute soured milk. Combine 1 tablespoon vinegar or lemon juice with enough milk to equal 1 cup. Stir well. Let stand 5 minutes before using.
*If using Large Flake Quaker^® Oats, add an additional 1 tablespoon all‑purpose flour