Apricot Oatmeal Muffins
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 1-1/2 dozen.
"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."
Ingredients
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2-1/2 cups all-purpose flour
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1/2 cup packed brown sugar
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3 teaspoons baking powder
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1/2 teaspoon salt
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1 cup quick-cooking oats
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1 cup chopped dried apricots
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1/2 cup butter
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3/4 cup boiling water
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2 large eggs, lightly beaten
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1 cup whole milk
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2 teaspoons grated orange zest, optional
Directions
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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 zest if desired. Stir into dry ingredients just until moistened.
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2.
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.
Nutrition Facts
1 each: 183 calories, 7g fat (4g saturated fat), 39mg cholesterol, 205mg sodium, 28g carbohydrate (10g sugars, 1g fiber), 4g protein.
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