Spicy Apricot Oat Muffins Food

SPICED OATMEAL MUFFINS

Spiced Oatmeal Muffins image

Wholesome and delicious oatmeal muffins are perfectly spiced with crunchy tops and pillowy centers, making them a delicious breakfast on-the-go or anytime snack!

Provided by Samantha Skaggs

Time 55m

Number Of Ingredients 13

Ingredients

2 cups rolled oats (not quick oats)
2 cups buttermilk
2 cups flour (all-purpose OR whole wheat pastry flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup packed brown sugar
2 eggs
1 cup (2 sticks) unsalted butter (melted & cooled)
1 teaspoon pure vanilla extract
1 cup chopped nuts, raisins, or chocolate chips

Steps:

In a large bowl, stir together oats and buttermilk. Allow to sit at room temperature for 30 minutes to 1 hour.
Preheat oven to 400°F and line 22 to 24 muffin cups with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
After oats have finished soaking, stir brown sugar and eggs into the oatmeal/buttermilk mixture. Mix in melted butter and vanilla, and then blend in flour mixture and optional add-ins (if using) until just combined.
Evenly divide batter between prepared muffin cups. Bake for 15 to 20 minutes or until tops of muffins are golden brown and toothpick inserted into center of muffin comes out clean. Cool muffins in pan for a few minutes before turning out onto a cooling rack to finish cooling completely.

Nutrition Facts : Calories 185 kcal, Carbohydrate 23 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 36 mg, Sodium 173 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

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

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

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

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

Provided by Dancer

Categories Quick Breads

Time 50m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 cup fresh apricot, finely diced
1 teaspoon lemon juice
1/4 cup shortening
1/2 cup sugar
1 egg
1 1/4 cups all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup milk
1/4 cup walnuts, chopped
granulated sugar

Steps:

Combine apricot pieces and lemon juice. Cream shortening and sugar, beat in egg and stir in apricots.
Sift flour, baking powder, salt and nutmeg; add to first mixture alternately with milk.
Add chopped nuts with last portion of flour.
Fill greased muffin tins two thirds full.
Sprinkle a little granulated sugar on top of each muffin.
Bake about 20 minutes at 350 degrees F.
Makes 12 muffins.

Nutrition Facts : Calories 149.9, Fat 6.6, SaturatedFat 1.5, Cholesterol 16.2, Sodium 166.4, Carbohydrate 20.6, Fiber 0.8, Sugar 9.7, Protein 2.6

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

Ingredients

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.