Apricot Oatmeal Muffins Recipes

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APRICOT-OATMEAL MUFFINS



Apricot-Oatmeal Muffins image

Sweet bits of dried apricots balance the hearty texture of oats in mouth-watering muffins.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 11

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

Steps:

  • Heat oven to 400°F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
  • In 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.
  • Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool.

Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 200 mg, Sugar 22 g, TransFat 0 g

APRICOT MUFFINS



Apricot Muffins image

These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite!

Provided by Aunt Mamie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 10

1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
½ teaspoon salt
¼ cup melted butter
¼ cup vegetable oil
1 cup buttermilk
1 egg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
  • In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
  • Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.2 g, Cholesterol 26.5 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 258 mg, Sugar 19.3 g

APRICOT OATMEAL MUFFINS



Apricot Oatmeal Muffins image

"Our family enjoys all types of muffins, including this tempting apricot variety," informs Nelly Smees of Hopewell, Nova Scotia. "I like that they can be stirred together in a jiffy for a breakfast treat or anytime snack."

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 11

2-1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup chopped dried apricots
1/2 cup butter
3/4 cup boiling water
2 large eggs, lightly beaten
1 cup whole milk
2 teaspoons grated orange zest, optional

Steps:

  • In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange zest if desired. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.

Nutrition Facts : Calories 183 calories, Fat 7g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 205mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.

APRICOT OAT MUFFINS



Apricot Oat Muffins image

"Not only are these muffins quick and easy, but they're good for you, too," writes Roland Long from his home in Silver Creek, Washington. They're nicely seasoned with pumpkin pie spice and dotted with bits of dried apricots and chopped walnuts.

Provided by Taste of Home

Time 40m

Yield 15 muffins.

Number Of Ingredients 12

2 cups all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed dark brown sugar
1/4 cup sugar
3 teaspoons baking powder
1-1/2 to 2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1-1/2 cups fat-free milk
1/3 cup canola oil
1/4 cup egg substitute
3/4 cup chopped dried apricots
1/3 cup chopped walnuts

Steps:

  • In a bowl, combine the flour, oats, sugars, baking powder, pumpkin pie spice and salt. In another bowl, combine milk, oil and egg substitute until blended; stir into dry ingredients just until blended (batter will be thin). Fold in the apricots and walnuts., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 206 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 149mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 4g protein.

MAPLE APRICOT OATMEAL MUFFINS



Maple Apricot Oatmeal Muffins image

This makes a great breakfast muffin. You can use any dried fruit in the batter and for a special treat they're nice with a bit of brown sugar sprinkled on top just before baking.

Provided by Sackville

Categories     Quick Breads

Time 45m

Yield 12-16 muffins

Number Of Ingredients 11

2 cups oats
2 cups milk
2/3 cup maple syrup
2/3 cup butter, softened
2 eggs, beaten
2 cups white flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
1/8 cup brown sugar
1/2 cup dried apricot, chopped

Steps:

  • Mix the oats, milk and dark maple syrup together in large bowl.
  • Add in the butter and eggs and use a mixer to blend thoroughly.
  • Combine the flour, baking powder, baking soda, salt, brown sugar, and apricots and gradually fold into the batter.
  • Drop the muffin batter into buttered muffin tins.
  • Bake at 400 degrees for 25-30 minutes.

Nutrition Facts : Calories 375.1, Fat 14.7, SaturatedFat 8.1, Cholesterol 68.2, Sodium 661.6, Carbohydrate 53, Fiber 3.7, Sugar 15.9, Protein 9.2

TOASTED OAT MUFFINS WITH APRICOTS, DATES, AND WALNUTS



Toasted Oat Muffins with Apricots, Dates, and Walnuts image

Toasting oats adds such great flavor to these muffins. I've tried them with chopped fresh apple and raisins too. Feel free to change up the fruits and nuts based on what you have on hand.

Provided by LauraF

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 16

1 cup rolled oats
1 cup all-purpose flour
⅓ cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
1 pinch ground allspice
⅓ cup toasted walnuts, chopped
⅓ cup chopped dried apricots
⅓ cup chopped dates
½ cup butter, melted and cooled
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.
  • Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.
  • Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.
  • Whisk melted butter, buttermilk, egg, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix briefly until batter is combined. Scoop batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to wire racks to cool.

Nutrition Facts : Calories 215 calories, Carbohydrate 26.4 g, Cholesterol 36.7 mg, Fat 11 g, Fiber 2 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 327.2 mg, Sugar 12.2 g

APRICOT OAT BRAN MUFFINS



Apricot Oat Bran Muffins image

Make and share this Apricot Oat Bran Muffins recipe from Food.com.

Provided by Young Structural

Categories     Quick Breads

Time 40m

Yield 30 muffins

Number Of Ingredients 12

1 cup boiling water
3/4 cup natural bran
2 1/2 cups all-purpose flour
1/3 cup wheat germ
2 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup margarine
1 1/2 cups sugar
2 eggs
2 cups buttermilk
2 cups oats
1 cup chopped apricot

Steps:

  • Preheat oven to 375°F.
  • Pour the boiling water over bran. Let stand.
  • Combine flour, wheat germ, soda and salt. Stir well to blend.
  • Cream margarine and sugar together thoroughly.
  • Add eggs and buttermilk. Mix well.
  • Add the creamed mixture to the flour mixture. Mix well.
  • Add oats, apricots and bran. Stir well to blend.
  • Fill well greased muffin cups 3/4 full.
  • Bake for 15 to 22 minutes, until an inserted toothpick comes out clean and tops are browned.

Nutrition Facts : Calories 166.7, Fat 4.5, SaturatedFat 0.9, Cholesterol 14.8, Sodium 205.3, Carbohydrate 28.1, Fiber 2.1, Sugar 11.6, Protein 4.4

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