Apricot Oat Muffins

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Apricot Oat Muffins

Serving Size: 12

Serving Size: 6

Ingredients:
2 cup unbleached flour -- sifted
1/2 cup sugar
3 teaspoon baking powder
1 teaspoon salt
2 teaspoon pumpkin pie spice
1/2 cup quick-cooking oats
1 cup chopped dried apricots
1/2 cup chopped walnuts
2 large eggs -- slightly beaten
1 1/3 cup milk
1/4 cup vegetable oil

Cooking Directions:

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.

Serving Size: 12

Serving Size: 6

Ingredients:2 cup unbleached flour -- sifted 1/2 cup sugar 3 teaspoon baking powder 1 teaspoon salt 2 teaspoon pumpkin pie spice 1/2 cup quick-cooking oats 1 cup chopped dried apricots 1/2 cup chopped walnuts 2 large eggs -- slightly beaten 1 1/3 cup milk 1/4 cup vegetable oil

Cooking Directions:

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.

Ingredients:
2 cup unbleached flour -- sifted
1/2 cup sugar
3 teaspoon baking powder
1 teaspoon salt
2 teaspoon pumpkin pie spice
1/2 cup quick-cooking oats
1 cup chopped dried apricots
1/2 cup chopped walnuts
2 large eggs -- slightly beaten
1 1/3 cup milk
1/4 cup vegetable oil