Apricot Oatmeal Muffins Recipe

4 1 2
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Apricot Oatmeal Muffins Recipe

Read Reviews
4 1 2
Publisher Photo
"Our family enjoys all types of muffins, including this tempting apricot variety," informs Nelly Smees of Hopewell, Nova Scotia. "I like that they can be stirred together in a jiffy for a breakfast treat or anytime snack."
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup quick-cooking oats
  • 1 cup chopped dried apricots
  • 1/2 cup butter or margarine
  • 3/4 cup boiling water
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 2 teaspoons grated orange peel, optional

Directions

In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange peel if desired. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks. Yield: 1-1/2 dozen.
Originally published as Apricot Oatmeal Muffins in Quick Cooking December 2000, p39

Nutritional Facts

1 each: 183 calories, 7g fat (4g saturated fat), 39mg cholesterol, 205mg sodium, 28g carbohydrate (10g sugars, 1g fiber), 4g protein.

  • 2-1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup quick-cooking oats
  • 1 cup chopped dried apricots
  • 1/2 cup butter or margarine
  • 3/4 cup boiling water
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 2 teaspoons grated orange peel, optional
  1. In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange peel if desired. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks. Yield: 1-1/2 dozen.
Originally published as Apricot Oatmeal Muffins in Quick Cooking December 2000, p39

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dboat User ID: 3298235 28839
Reviewed Mar. 28, 2009

"I love these muffins. We like the apricots but I've used a variety of dried fruits with delicious results as well. Dried cherries, cranberries, or apples are good. Dried fruit mixes are also available and work very well."

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