Apricot Oatmeal Muffins
Guess what today is? Its Muffin Monday! Yes! I’m joining a fellow foodie, An from Baker Street on her quest to make Monday mornings enjoyable. I believe a good muffin can certainly do that! Today I’m sharing with you today a lovely muffin, made with Apricots and Oats. Perfect with a cup of coffee or for me, espresso.
We all need ideas for breakfast on the run, or just something as a wholesome snack. This particular muffin recipe challenged me to use dried apricots which, up until now, I had not used before. The jam is awesome though! I made some very slight changes to the recipe, which was taken from Taste Of Home. I’m sure that any dried/fresh fruit could be substituted but I really wanted to try using apricots.
While I was making the batter for the muffins, my son asked me why I was making muffins with porridge in it (referring to the oats). It’s so funny the questions and conversation that come up in the kitchen. I love every minute of it! They were able to taste the apricots as I diced them up. They had a weird reaction at first, because apricots are slightly tart in flavour. But soon enough, I had to slow down because I really wanted to have some left to put into the muffin! Good times! Anyway, as I mentioned, I made a few subtle changes. I increased the sugar to 3/4 cup since that is my comfort quantity for muffins. I also used Almond Milk instead of regular milk.
|Apricot Oatmeal Muffins||
- 2 1/2 Cups All Purpose Flour, Unbleached
- 3/4 Cup Brown Sugar
- 3 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Cup Quick Cooking Oats
- 1 Cup Dried Apricots, Chopped (approximately 24 dried apricots)
- 1 Stick Butter, Unsalted
- 3/4 Cup Boiling Water
- 2 Eggs, lightly beaten
- 1 Cup Almond Milk
- 1 Apricot, thinly sliced for garnish
- 2 Tbsp Turbinado Sugar (Raw Sugar)
- 1 Tbsp Melted Butter
- Preheat your oven to 400F
- In a large bowl, combine oats, apricots, butter and boiling water. Stir and cover until butter is melted, about 5 minutes.
- In a large bowl, combine flour, sugar, baking powder and salt
- When the oats mixture is combine and cooled, stir in eggs and almond milk
- Fill muffin liners about 2/3 with batter
- Sprinkle the batter with some Turbinado sugar
- Place a slice of Apricot in the centre of the batter
- Brush ever slightly, each apricot slice with a little melted butter. Not too much.
- Bake for 20-22 minutes or until a toothpick comes out clean
This recipe yields 18 muffins
Adapted from http://www.tasteofhome.com/Recipes/Apricot-Oatmeal-Muffins
Pour the hot water into the bowl and mix. I covered the bowl and left it to combine while I moved on to the next step.
Bring out the Turbinado Sugar! Its crunch time! Yes, I sprinkled some raw sugar over the muffin batter. Perhaps this is becoming my signature move when it comes to muffin making. I bought some fresh apricots to eat and also I wanted to decorate the muffins with them. I ended up slicing them and then ever so slightly brushing them with some melted butter after placing a slice on each muffin cup filled with batter.
These muffins came out GREAT! They were fluffy and the apricots gave it a slight tart kick with each delicious bite!
These muffins are nice to look at but even better to eat. Don’t feel too guilty about having more than one! I sure didn’t!!!
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Cheers, An! Here’s to more Muffin Mondays to come!
Happy Monday everyone!