Oatmeal Pecan, Apricot Breakfast Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Oatmeal Pecan, Apricot Breakfast Muffins calories by ingredient
Introduction
I saw this on Dr Oz as a healthy breakfast alternitive. I saw this on Dr Oz as a healthy breakfast alternitive.Number of Servings: 12
Ingredients
-
1 cup quick cook oatmeal
1 cup buttermilk (preferably low fat)
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (preferably sea salt)
1/2 cup dry apricots (chopped)
1/2 cup pecans (chopped)
1/3 cup canola oil
1 egg
1/2 cup brown sugar (packed)
Directions
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.