Apricot Oatmeal Muffins
Sweet bits of dried apricots balance the hearty texture of oats in mouth-watering muffins.
Ingredient
- 3/4 cup Gold Medal™ all-purpose flour
- 1/2 cup quick-cooking or old-fashioned oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 1/3 cup milk
- 3 tablespoons vegetable oil
- 1/2 teaspoon vanilla
- 1 egg
- 1/3 cup finely chopped dried apricots
- 1 tablespoon quick-cooking or old-fashioned oats, if desired
Direction
- Heat oven to 400°F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In medium bowl, mix flour, 1/2 cup oats, the baking powder and salt. In small bowl, mix 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 1/2 teaspoon oats.
- Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool.
