Linda's Apricot Pumpkin Seed Oatmeal Muffins.

1+1/2 cups all purpose flour. (unbleached preferred)
1/2 cups whole wheat flour.
1/2 cup rolled oats. (oatmeal)
3 teaspoons baking powder.
1/2 teaspoon salt.
1 whisked egg + enough milk to make 1+1/3 cups liquid.
1 teaspoon vanilla extract.
1/3 cup oil.
1 teaspoon grated lemon zest.
1/4 cup sugar.
3/4 cup diced dried apricots.
1/2 cup pumpkin seeds. (unshelled)

Check using a toothpick, to see if it is done. The pick should have no wet particles on it...

1. In a large bowl, mix the all-purpose flour, whole wheat flour, oatmeal, baking powder, salt, sugar, lemon zest, dried apricot, and pumpkin seeds. Set this aside.
2. In a 2 cup measure, whisk the egg. Add enough milk to fill it to 1+1/3 cups. Add the oil and vanilla. Stir, and add to the dry ingredients.
3. Mix the batter until it is just moistened.
4. Spray with baking spray or oil a 12 muffin size tin.
5. Divide the batter equally into 12 muffins. Tap the pan to remove any large air pockets.
6. Bake in a 375'F preheated oven for about 25-28 minutes, or until done. Remove the muffins from the pan and cool on a cooling rack before storing in an airtight container or bag.

Serving Size: makes 12 medium size muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user TESTYCATLADYP.