Instructions: Heat oven to 400F. Lightly spray bottoms only of 12 muffin cups with no-stick cooking spray. For streusel, combine oats, almonds, sugar and melted margarine; mix well. Set aside. For muffins, combine dry ingredients; mix well. In separate bowl, combine milk, margarine, egg whites and almond extract; mix well. Add to dry ingredients; mix just until moistened. Gently stir in plums. Fill prepared muffin cups almost full. Sprinkle 1 teaspoon reserved streusel over each muffin, patting gently. Bake 20 to 22 minutes or until light golden brown. Let muffins stand about 3 minutes; remove from pan. 1 DOZEN.

Recommended Storage: Freeze completely cooled muffins in tightly wrapped foil or freezer bags. To reheat, unwrap and microwave on HIGH about 30 seconds per muffin.

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