This week’s Muffin Monday recipe comes at a great time for easing back on sugar and dessert! With only a little brown sugar in this recipe, it makes for an excellent and wholesome breakfast muffin.
This recipe made 11, jumbo-sized Cherry, Oatmeal & Walnut Muffins, which is a great yield! They turned out wonderfully: nice domes, a great crumb, and full of texture and flavour.
|F. was skulking around and waiting for a warm muffin, so I put him to work as a hand model!|
Here is the original recipe.
Apricot Oatmeal Muffins
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 eggs, lightly beaten
1 cup milk
2 teaspoons grated orange peel, optional
Preheat the oven to 400F.
In a large bowl, combine the flour, sugar, baking powder and salt.
In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted.
Let it cool for 5 minutes. Stir in eggs, milk and orange peel if desired. Stir the oatmeal mixture into the flour mixture and gently combine until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake for 20-22 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing to wire racks.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.