APRICOT-OATMEAL MUFFINS
Sweet bits of dried apricots balance the hearty texture of oats in mouth-watering muffins.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 200 mg, Sugar 22 g, TransFat 0 g
TOASTED OAT MUFFINS WITH APRICOTS, DATES, AND WALNUTS
Toasting oats adds such great flavor to these muffins. I've tried them with chopped fresh apple and raisins too. Feel free to change up the fruits and nuts based on what you have on hand.
Provided by LauraF
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 215 calories, Carbohydrate 26.4 g, Cholesterol 36.7 mg, Fat 11 g, Fiber 2 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 327.2 mg, Sugar 12.2 g
SPICY APRICOT SQUASH MUFFINS
A spicy muffin that will go well with your breakfast beverage to start the day.
Provided by Cheerios
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
- Whisk flour, oat bran, ginger, baking powder, and baking soda together in a bowl.
- Place butternut squash into a pot with just enough water to almost cover the squash; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and mash squash with a potato masher until smooth.
- Mix squash and apricot jam together in a bowl.
- Whisk cream, sugar, and eggs into the squash mixture until light and creamy; stir into flour mixture until just combined. Pour batter into each muffin cup, filling each cup to about 3/4-full.
- Bake in the preheated oven until lightly browned, about 20 minutes. Cool muffins in muffin cups before removing.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 46.4 g, Cholesterol 44.2 mg, Fat 5.2 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 2.8 g, Sodium 160.5 mg, Sugar 22.9 g
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- In a large bowl, stir together oats and buttermilk. Allow to sit at room temperature for 30 minutes to 1 hour.
- Preheat oven to 400°F and line 22 to 24 muffin cups with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
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