Spicy Apricot Oat Muffins Recipes

Steps:

• In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange zest if desired. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
• Whisk flour, oat bran, ginger, baking powder, and baking soda together in a bowl.
• Place butternut squash into a pot with just enough water to almost cover the squash; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and mash squash with a potato masher until smooth.
• Mix squash and apricot jam together in a bowl.
• Whisk cream, sugar, and eggs into the squash mixture until light and creamy; stir into flour mixture until just combined. Pour batter into each muffin cup, filling each cup to about 3/4-full.
• Bake in the preheated oven until lightly browned, about 20 minutes. Cool muffins in muffin cups before removing.

Steps:

• 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, stirrin just enough to moisten.
• Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full.
• Bake in 350 degree F. oven 30 minutes or until golden brown.
• Serve hot with butter and homemade jam or jelly.