Apricot Oat Muffins Recipe
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Apricot Oat Muffins

By: Roland Long  
"'Not only are these muffins quick and easy, but they're good for you, too,' writes Roland Long from his home in Silver Creek, Washington. They're nicely seasoned with pumpkin pie spice and dotted with bits of dried apricots and chopped walnuts."

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (3)

Rate/Review | 68 people have saved this

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 15 servings
 

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup packed dark brown sugar
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 1/2 cups fat-free milk
  • 1/3 cup canola oil
  • 1/4 cup egg substitute
  • 3/4 cup chopped dried apricots
  • 1/3 cup chopped walnuts

Directions

  1. In a bowl, combine the flour, oats, sugars, baking powder, pumpkin pie spice and salt. In another bowl, combine milk, oil and egg substitute until blended; stir into dry ingredients just until blended (batter will be thin). Fold in the apricots and walnuts.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Footnotes

  • Nutritional Analysis: One muffin equals 206 calories, 7 g fat (1 g saturated fat), 1 mg cholesterol, 149 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2009 by stacey 
These were great! I did make a couple of changes: I subbed 1 cup of the white flour with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 20, 2009 by Christine M Supporting Member (Click to learn more about Supporting Membership)
For a lower fat, healthier muffin, these were pretty good! I used a blend of flours - 3/4 cup... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2009 by Patti Supporting Member (Click to learn more about Supporting Membership)
These had a nice flavor for a low fat healthy muffin. Mine were just a bit rubbery in texture... MORE

 
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