Apricot Oatmeal Muffins Recipes

APRICOT-OATMEAL MUFFINS

Steps:

• 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.

MAPLE APRICOT OATMEAL MUFFINS

Steps:

• Mix the oats, milk and dark maple syrup together in large bowl.
• Add in the butter and eggs and use a mixer to blend thoroughly.
• Combine the flour, baking powder, baking soda, salt, brown sugar, and apricots and gradually fold into the batter.
• Drop the muffin batter into buttered muffin tins.
• Bake at 400 degrees for 25-30 minutes.

TOASTED OAT MUFFINS WITH APRICOTS, DATES, AND WALNUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.
• Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.
• Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.
• Whisk melted butter, buttermilk, egg, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix briefly until batter is combined. Scoop batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to wire racks to cool.

APRICOT OAT BRAN MUFFINS

Steps:

• Preheat oven to 375°F.
• Pour the boiling water over bran. Let stand.
• Combine flour, wheat germ, soda and salt. Stir well to blend.
• Cream margarine and sugar together thoroughly.
• Add eggs and buttermilk. Mix well.
• Add the creamed mixture to the flour mixture. Mix well.
• Add oats, apricots and bran. Stir well to blend.
• Fill well greased muffin cups 3/4 full.
• Bake for 15 to 22 minutes, until an inserted toothpick comes out clean and tops are browned.

APRICOT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
• In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
• Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.