Apricot Pecan Oatmeal Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 215.2
  • Total Fat: 10.6 g
  • Cholesterol: 15.0 mg
  • Sodium: 216.9 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 4.2 g

View full nutritional breakdown of Apricot Pecan Oatmeal Muffins calories by ingredient


Introduction

Recipe courtesy of Marjorie Johnson. She has a cookbook called On the Road to Blue Ribbon Baking with Marjorie. I saw her on the Dr Oz show. She is in her 90s and cute as a button. Recipe courtesy of Marjorie Johnson. She has a cookbook called On the Road to Blue Ribbon Baking with Marjorie. I saw her on the Dr Oz show. She is in her 90s and cute as a button.
Number of Servings: 12

Ingredients

    1 cup quick cooking oats (I use rolled oats)
    1 cup buttermilk
    1 cup all-purpose flour (I use half whole wheat)
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1/2 cup dried apricots, finely chopped
    1/2 cup canola oil
    1 egg
    1/2 cup brown sugar

Directions

Place oats & buttermilk in a bowl, stir to combine. Cover and let stand 20-30 minutes.
Preheat oven to 375°
In large bowl sift flour, baking powder, baking soda & salt. Stir in apricots & pecans. Add oil, egg & brown sugar to the oat/buttermilk mix. Pour the oat mix into the flour mix.
Stir just to moisten the dry ingredients. It will look lumpy.
Divide batter into 12 greased muffin cups.
Bake for 20-25 minutes. Remove muffins and cool on a wire rack.

Serving Size: Makes 12 regular size muffins

Number of Servings: 12

Recipe submitted by SparkPeople user TABRADIS.

TAGS:  Desserts |