Oatmeal-Apricot Muffins

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  • Makes: 24 (2-1/2-inch muffins) or 12 (3-1/4-inch muffins
  • Prep: 25 mins
  • Bake: 22 mins 350°F

Oatmeal-Apricot Muffins

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Directions

  1. Line twenty-four 2-1/2-inch muffin cups or twelve 3-1/4-inch muffin cups with paper bake cups; set aside.
  2. In small saucepan, combine water and apricots. For spice bag, place orange pieces, cinnamon, and whole cloves on a double-thick, 6-inch square of 100% cotton cheesecloth. Bring corners together and tie with clean kitchen string. Add bag to saucepan. Bring to boiling; reduce heat. Cover; simmer for 5 minutes. Drain. Remove spice bag; discard. Cool apricots slightly. Chop apricots; set aside.
  3. In medium bowl, combine buttermilk, oats, melted butter, and eggs. Cover; let stand 15 minutes.
  4. Meanwhile, in large bowl, combine flour, brown sugar, baking powder, soda, cinnamon, and salt. Make a well in center of flour mixture; set aside.
  5. Stir chopped apricots into buttermilk mixture. Add buttermilk mixture all at once to flour mixture. Stir just until moistened.
  6. Spoon batter into prepared muffin cups, filling each about two-thirds full. Bake in a 350 degree F oven for 22 to 25 minutes (for 2-1/2-inch cups) or 25 to 28 minutes (for 3-1/4-inch cups). Cool in pans on wire racks for 5 minutes. Remove from pans. Serve warm. Makes 24 (2-1/2-inch muffins) or 12 (3-1/4-inch muffins).
  7. Nutrition facts are for one 2 1/2-inch muffin.

From the Test Kitchen

*Test Kitchen Tip:

To make 1-1/2 cups sour milk, place 4-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/2 cups total liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

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Nutrition Facts (Oatmeal-Apricot Muffins)

  • Per serving:
  • 161 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 35 mg chol. ,
  • 184 mg sodium ,
  • 22 g carb. ,
  • 1 g fiber ,
  • 3 g pro.
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