Apricot Pecan Oatmeal Muffins

Seen on Dr. Oz for award winning healthy muffins. Suggestion (from fan) for less fat content: substitute the canola oil for apple sauce.When ever I bake any kind of cake,muffins or brownies I always substitute the oil with apple sauce.I've been doing this for yrs. to minimize the fat content & no one ever knew but everyone has always loved my baked goods even thou none of it has oil in it.

Photo by Laurie P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    cup quick cooking oats

  • 1

    cup buttermilk

  • 1

    cup all-purpose flour

  • 1

    tsp baking power

  • 1/2

    tsp baking soda

  • 1/2

    tsp salt

  • 1/2

    cup dried apricots, chopped

  • 1/2

    cup chopped pecans

  • 1/3

    cup canola oil

  • 1

    egg

  • 1/2

    cup brown sugar, firmly packed

Directions

Place oats and buttermilk in a bowl. Stir to combine. Cover and let stand for 20-30 minutes. In a large bowl sift together flour, baking powder, baking soda and salt. Stir in apricots and pecans. Add oil, egg and brown sugar to the oatmeal mixture and combine well. Pour the oatmeal mixture into the flour mixture. Stir just to moisten the dry ingredients. It will look lumpy. Divide batter into 12 greased muffin cups. Bake in a preheated oven at 375°F for 20 to 25 minutes. Remove muffins from muffin tin and cool on a wire rack.

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