Oatmeal Pecan, Apricot Breakfast Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup quick cook oatmeal1 cup buttermilk (preferably low fat)1 cup all-purpose flour1 tsp baking powder1/2 tsp baking soda1/2 tsp salt (preferably sea salt)1/2 cup dry apricots (chopped)1/2 cup pecans (chopped)1/3 cup canola oil1 egg1/2 cup brown sugar (packed)
Mix oats & buttermilk together. Cover and let stand for 20 mins.
In seperate bowl mix flour, baking powder, baking soda & salt. Then add apricots and pecans.
Add oil, egg & sugar into oat mixture and mix well.
Combine flour mixture and oat micture. Stir to make all moist (it will look lumpy).
Divide mixture into 12 greased muffin cups and bake on 375f for 20-25 mins.
Remove muffins from tin and cool on wire rack.
Makes twelve 210 calorie muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user ELLE0808.
In seperate bowl mix flour, baking powder, baking soda & salt. Then add apricots and pecans.
Add oil, egg & sugar into oat mixture and mix well.
Combine flour mixture and oat micture. Stir to make all moist (it will look lumpy).
Divide mixture into 12 greased muffin cups and bake on 375f for 20-25 mins.
Remove muffins from tin and cool on wire rack.
Makes twelve 210 calorie muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user ELLE0808.
Nutritional Info Amount Per Serving
- Calories: 209.9
- Total Fat: 10.6 g
- Cholesterol: 14.4 mg
- Sodium: 220.7 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 1.9 g
- Protein: 3.6 g
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