Oat and Apricot Muffins

Oat and Apricot Muffins
A delightful combination of oats and dried apricots make the perfect muffin topped with a dollop of whipped cream. Try adding a few chopped pecans for an extra surprise.
Serves: 12
Prep time: 
Cook time: 
Total time: 
  • 1½ cups all-purpose flour
  • 1 cup quick-cooking or old-fashioned oats
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup packed brown sugar
  • ⅔ cup milk
  • 4½ tablespoons vegetable oil
  • 1 teaspoon vanilla essence
  • 2 eggs
  • ⅔ cup finely chopped dried apricots
  • 1½ tablespoon quick-cooking or old-fashioned oats, if desired
  1. Heat oven to 200°C. Grease 12 regular-size muffin cups or line with paper baking cups.
  2. In medium bowl, mix the flour, 1 cup oats, baking powder and salt.
  3. In small bowl, mix the brown sugar, milk, oil, vanilla and egg with fork or wire whisk until blended.
  4. Stir milk mixture into flour mixture just until flour is moistened.
  5. Fold in apricots. Divide evenly among muffin cups. Sprinkle each with about 1 teaspoon oats.
  6. Bake for 25 minutes or until toothpick inserted in the centre comes out clean. Remove from pan to cooling rack. Serve warm or cool.

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