Apricot Muffins

Apricot Muffins

  • Preparation 15 min
  • Cooking 25 min
  • Servings 1
  • Makes 12 muffins
  • Freezes Yes
  • Nut-free
  • Vegetarian
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Ingredients

    • 3/4 cup (75 g) quick-cooking oats
    • 1 3/4 cups (265 g) unbleached all-purpose flour (see note)
    • 3/4 cup (160 g) brown sugar
    • 1/3 cup (40 g) wheat germ
    • 1 1/2 tsp baking powder
    • 2 tsp ground cinnamon
    • 1 cup (200 g) dried apricots, diced
    • 2 eggs, lightly beaten
    • 3/4 cup (180 ml) unsweetened applesauce
    • 3/4 cup (180 ml) buttermilk
    • 1/2 cup (125 ml) vegetable oil

Preparation

Note from Ricardo

Flour
You can substitute 1/2 cup (75 g) of the flour with 1/2 cup (50 g) of ground flaxseed.

Change the flavour!
Substitute the apricots for dried cranberries, raisins, dried cherries, or mixed dried fruit.

Personal Note