Ingredients

• 2     cups Martha White® Self-Rising Flour 
• 1     cup old-fashioned or quick-cooking oats 
• 1/2     cup firmly packed brown sugar 
• 2     eggs 
• 3/4     cup milk 
• 1/2     cup oil 
• 1     teaspoon vanilla 
• 1     cup chopped dried apricots 
• 1/2     cup chopped walnuts  

Directions 

Heat oven to 425º F. Grease 12 muffin cups. In large bowl, combine flour, oats and brown sugar; mix well. In small bowl, lightly beat eggs. Add milk, oil and vanilla; blend well. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be slightly lumpy.)

Gently fold in apricots and walnuts. Fill greased muffin cups ¾ full. Bake at 425º F. for 15 to 18 minutes or until golden brown.