Apricot-Oatmeal Muffins

11 Ratings

7 Reviews

Prep 15 min
Total 40 min
Servings 6

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

By Betty Crocker Kitchens

Updated December 8, 2009

Make with

Gold Medal Flour

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

Steps

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.

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.

Nutrition Facts

Serving Size: 1 Muffin

Calories: 250
Calories from Fat: 80

% Daily Value

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;