Sweet bits of dried apricots balance the hearty texture of oats in mouth-watering muffins.
Apricot-Oatmeal Muffins
- Prep Time 15 min
- Total 40 min
- Servings 6
- Ingredients 11
Ingredients
- 3/4 cup Gold Medal™ all-purpose flour
- 1/2 cup quick-cooking or old-fashioned oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 1/3 cup milk
- 3 tablespoons vegetable oil
- 1/2 teaspoon vanilla
- 1 egg
- 1/3 cup finely chopped dried apricots
- 1 tablespoon quick-cooking or old-fashioned oats, if desired
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 400°F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
-
Step2In 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.
-
Step3Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool.
Nutrition
250
Calories
9g
Total Fat
4g
Protein
40g
Total Carbohydrate
22g
Sugars
Nutrition Facts
Serving Size: 1 Muffin
- Calories
- 250
- Calories from Fat
- 80
- Total Fat
- 9g
- 13%
- Saturated Fat
- 1 1/2g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 35mg
- 12%
- Sodium
- 200mg
- 8%
- Potassium
- 220mg
- 6%
- Total Carbohydrate
- 40g
- 13%
- Dietary Fiber
- 1g
- 7%
- Sugars
- 22g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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