Apricot Oatmeal Muffins
Author: Lyn, adapted from Taste Of Home
Recipe type: Muffin
Prep time:
Cook time:
Total time:
- 2½ Cups All Purpose Flour, Unbleached
- ¾ Cup Brown Sugar
- 3 Tsp Baking Powder
- ½ Tsp Salt
- 1 Cup Quick Cooking Oats
- 1 Cup Dried Apricots, Chopped (approximately 24 dried apricots)
- 1 Stick Butter, Unsalted
- ¾ 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 ⅔ 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
Recipe by Lovely Pantry at https://lovelypantry.com/2012/06/apricot-oatmeal-muffins/
2.2.6