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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 18 |
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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. Ingredients:
2-1/2 cups king arthur unbleached 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 eggs, lightly beaten |
1 cup milk |
2 teaspoons grated orange peel, optional |
Directions:
1. 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 peel if desired. Stir into dry ingredients just until moistened.
2. 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. Yield: 1-1/2 dozen.
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