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Apricot-Oatmeal Muffins

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By Betty Crocker Kitchens
Updated Dec 8, 2009
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Sweet bits of dried apricots balance the hearty texture of oats in mouth-watering muffins.

Apricot-Oatmeal Muffins

  • Prep Time 15 min
  • Total 40 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

250 Calories
9g Total Fat
4g Protein
40g Total Carbohydrate
22g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
250
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
200mg
8%
Potassium
220mg
6%
Total Carbohydrate
40g
13%
Dietary Fiber
1g
7%
Sugars
22g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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