Spicy Apricot Oat Muffins
Submitted by edwin
Pumpkin pie spice-scented muffins pack oats, chewy dried apricots, and crunchy walnuts for a hearty breakfast that’s ready in 40 minutes from bowl to basket.
YIELD
12 servingsPREP
10 minCOOK
30 minREADY
40 minThese muffins hit different than the usual blueberry situation.
Oats give them substance and chew, while chopped dried apricots add little bursts of concentrated sweetness that taste like sunshine. Pumpkin pie spice (cinnamon, nutmeg, ginger, the whole crew) makes them smell like fall even in spring, and toasted walnuts bring the crunch. The batter comes together in one bowl with the muffin method (wet into dry, barely mixed), so you can have a dozen golden-topped beauties in under an hour.
Serve them hot with butter and your best homemade jam.
Cooking Tips
- Use quick-cooking oats for tender texture (not old-fashioned rolled oats)
- Chop apricots into small pieces so they distribute evenly
- Don’t overmix the batter or muffins will be tough (lumps are fine)
- Fill cups only ⅔ full to prevent overflow during baking
Ingredients
Directions
Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl.
Stir in oats, apricots, and walnuts.
Combine eggs, milk and oil in small bowl; blend well.
Add all at once to dry ingredients, stirring just enough to moisten.
Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full.
Bake in 350℉ (180℃) F oven 30 minutes or until golden brown.
Serve hot with butter and homemade jam or jelly.
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