Spicy Apricot Oat Muffins
- 2 c Unbleached Flour, Sifted
- 3 ts Baking Powder
- 2 ts Pumpkin Pie Spice
- 1 c Chopped Dried Apricots
- 2 Large Eggs, Slightly Beaten
- 1/4 c Vegetable Oil
- 1/2 c Sugar
- 1 ts Salt
- 1/2 c Quick-cooking Oats
- 1/2 c Chopped Walnuts
- 1 1/3 c Milk
Sift together flour, sugar, baking powder, salt and pumpkin pie spice into
large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk
and oil in small bowl; blend well. Add all at once to dry ingredients,
stirring just enough to moisten. Spoon batter into greased 3-inch
muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or
until golden brown. Serve hot with butter and homemade jam or jelly.
Posted to MM-Recipes Digest V4 #014, by "Jodi Edmundson"
on Sun, 12 Jan 1997.
large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk
and oil in small bowl; blend well. Add all at once to dry ingredients,
stirring just enough to moisten. Spoon batter into greased 3-inch
muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or
until golden brown. Serve hot with butter and homemade jam or jelly.
Posted to MM-Recipes Digest V4 #014, by "Jodi Edmundson"
