Apricot Oatmeal Muffins Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 18
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup milk
- 1/2 cup packed brown sugar
- 3 teaspoons baking powder
- 2 eggs, lightly beaten
- 2-1/2 cups all-purpose flour
- 1 cup quick-cooking oats
- 3/4 cup boiling water
- 1 cup chopped dried apricots
- 2 teaspoons grated orange peel optional
- Carbohydrate 15.556500184264 g
- Cholesterol 15.4347222395189 mg
- Fat 6.52671871034288 g
- Fiber 1.34315745567912 g
- Protein 3.04619444395486 g
- Saturated Fat 3.71381370788963 g
- Serving Size 1 1 serving (57g)
- Sodium 58.0606139095096 mg
- Sugar 14.2133427285849 g
- Trans Fat 0.535490370856296 g
- Calories 131 calories
Directions 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. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400degrees 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. Originally published as Apricot Oatmeal Muffins in Quick Cooking December 2000, p39 Nutritional Facts 1 serving (1 each) equals 183 calories, 7 g fat (4 g saturated fat), 39 mg cholesterol, 205 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
