1/2 cup butter
1 egg, beaten
1 teaspoon vanilla extract
1/2 cup quick cooking oats
2/3 cup whites
1/4 cup unsweetened apple juice
4 packets dry corn muffin mix
Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups or line with paper liners.
Combine butter, egg, vanilla, oats, and corn muffin mix. In a separate bowl, whip one egg and 1/2 cup milk until fluid is in a 2-inch-thick stream form. Divide mixture into plastic muffin liners.
Place oats in a large bowl. In a separate bowl, beat together apple juice and corn muffin mix. Fold 1/4 cup into corn muffin batter, and sprinkle with other cup of oats.
Bake muffins in preheated oven for 1 hour, or until a toothpick inserted into center of each muffin comes out clean. To prepare muffins, spread 1/4 cup spread pastry onto the bottom of a plastic muffin liner or greased to one side. Transfer muffins to greased paper lined liners.