Oat and Apricot Muffins


Oat and Apricot Muffins

A delightful combination of oats and dried apricots make the perfect muffin topped with a dollop of whipped cream. Try adding a few chopped pecans for an extra surprise.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: The Cook
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Ingredients

  • cups all-purpose flour
  • 1 cup quick-cooking or old-fashioned oats
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup packed brown sugar
  • cup milk
  • tablespoons vegetable oil
  • 1 teaspoon vanilla essence
  • 2 eggs
  • cup finely chopped dried apricots
  • tablespoon quick-cooking or old-fashioned oats, if desired

Recipe Instructions

  • Heat oven to 200°C. Grease 12 regular-size muffin cups or line with paper baking cups.
  • In medium bowl, mix the flour, 1 cup oats, baking powder and salt.
  • In small bowl, mix the brown sugar, milk, oil, vanilla and egg with fork or wire whisk until blended.
  • Stir milk mixture into flour mixture just until flour is moistened.
  • Fold in apricots. Divide evenly among muffin cups. Sprinkle each with about 1 teaspoon oats.
  • Bake for 25 minutes or until toothpick inserted in the centre comes out clean. Remove from pan to cooling rack. Serve warm or cool.


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