Apricot-Oatmeal Muffins

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

  • prep time 15 min
  • total time 40 min
  • ingredients 11
  • servings 6

Ingredients

3/4
cup 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
  • 1 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.
  • 2 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.
  • 3 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 Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Muffin
    Calories
    250
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    200mg
    200%;
    Total Carbohydrate
    40g
    40%
    (Dietary Fiber
    1g
    1%
      Sugars
    22g
    22%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    0%;
    Calcium
    10%;
    Iron
    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 Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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