| | Apricot Oat Muffins 2 cups of unbleached flour, sifted
1/2 cup of sugar
3 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of pumpkin pie spice
1/2 cup of quick-cooking oats
1 cup of chopped dried apricots
1/2 cup of chopped walnuts
2 large eggs, slightly beaten
1 1/3 cup of milk
1/4 cup of vegetable oil |
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Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350ºF oven 30 minutes or until golden brown. Servings 6
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