Apricot & Oat Muffins

If you like apricots, then you're definitely going to like these muffins. They're really really good. They have a nice light taste and kind of moist texture. If you warm these up, like how the directions say, they're amazing! These muffins were great for breakfast. But then again, I'm working through the breakfast chapter of 100 Magnificent Muffins & Scones by Felicity Barnum-Bobb, so I don't think this was a coincidence. The following recipe is for Apricot & Oat Muffins.

First, I combined all the dry ingredients together in a bowl, along with chopped dried apricots.

In a separate bowl, I combined all the wet ingredients and the orange zest.

I put all the ingredients together and mixed it with my mixer.

I put the batter into 12 paper liners, and really tried to make them even.

They look so nice and golden! That's something I really like about muffins: the golden-ness.

I just had to cool them off a bit, if not I would've burnt my tongue =P

I really do think these are pretty, so I had to take off the liner for their picture.

You can serve these with coffee, or orange juice, and milk, or anything. They're light, airy, tasty, and nutritious. You really have to try these out! You'll get great reviews from everyone that tries these.

Apricot & Oat Muffins
*makes 12 muffins*

Ingredients:
generous 3/4 cup self-rising white flour
scant 2/3 cup whole-wheat flour
1 tbsp baking powder
1 cup rolled oats
1 cup dried apricots, chopped
2/3 cup golden raisins
generous 1/3 cup dark brown sugar
scant 1/2 cup sunflower oil
1 egg
finely grated zest and juice of 1 orange
2/3 cup skim milk
extra rolled oats, for sprinkling

Directions:
1) Heat the oven to 400F. Line a 12-cup muffin pan with paper muffin liners.
2) Sift the self-rising flour into a large bowl. Add the whole-wheat flour, baking powder, rolled oats, apricots, golden raisins, and sugar.
3) Mix together the oil, egg, orange zest, juice, and milk and pour into the dry ingredients in the bowl. Use a large spoon to fold everything together.
4) Spoon equally into the paper muffin liners and sprinkle with oats.
5) Bake for 15 minutes, or until the muffins are well risen, firm, and springy to the touch. Serve warm.



Recipe from 100 Magnificent Muffins & Scones by Felicity Barnum-Bobb