Homemade Oat and Apricot Muffins

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Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 2 cups Martha White® Self-Rising Flour
  • 1 cup old-fashioned or quick cooking oats
  • 1/2 cup firmly packed brown sugar
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped dried apricots

Preparation

Step 1

1. HEAT oven to 425ºF. Spray 12 muffin cups with no-stick cooking spray. Combine flour, oats and brown sugar in large bowl; mix well.

2. BEAT eggs lightly in small bowl. Add milk, oil and vanilla; blend well. Add to flour mixture; stir just until dry ingredients are moistened (batter will be slightly lumpy). Gently fold in apricots and walnuts. Fill prepared muffin cups 3/4 full.

3. BAKE 15 to 18 minutes or until golden brown.


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