APRICOT-OATMEAL MUFFINS

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15 min Prep
40 min Total
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6 Servings

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Sweet bits of dried apricots balance the hearty texture of oats in mouth-watering muffins.


Ingredient List
  • Small check mark in a circle icon3/4 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 cup quick-cooking or old-fashioned oats
  • Small check mark in a circle icon1 teaspoon baking powder
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1/2 cup packed brown sugar
  • Small check mark in a circle icon1/3 cup milk
  • Small check mark in a circle icon3 tablespoons vegetable oil
  • Small check mark in a circle icon1/2 teaspoon vanilla
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon1/3 cup finely chopped dried apricots
  • Small check mark in a circle icon1 tablespoon quick-cooking or old-fashioned oats, if desired
Preparation
  1. 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.
  2. 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.
  3. Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool.
Tips
  • To avoid soggy muffins, take them out of the pan immediately after removing them from the oven.
  • Use an ice cream scoop, if you have one, to add batter to the muffin cups.