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Apricot Oatmeal Muffins

Total Time

Prep: 20 min. Bake: 20 min.

Makes

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

  • 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
  • 3/4 cup boiling water
  • 2 large eggs, lightly beaten
  • 1 cup whole milk
  • 2 teaspoons grated orange zest, optional

Directions

  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.
  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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