OATMEAL APRICOT 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:

• Line twenty-four 2-1/2-inch muffin cups or twelve 3-1/4-inch muffin cups with paper bake cups; set aside.
• In small saucepan, combine water and apricots. For spice bag, place orange pieces, cinnamon, and whole cloves on a double-thick, 6-inch square of 100% cotton cheesecloth. Bring corners together and tie with clean kitchen string. Add bag to saucepan. Bring to boiling; reduce heat. Cover; simmer for 5 minutes. Drain. Remove spice bag; discard. Cool apricots slightly. Chop apricots; set aside.
• In medium bowl, combine buttermilk, oats, melted butter, and eggs. Cover; let stand 15 minutes.
• Meanwhile, in large bowl, combine flour, brown sugar, baking powder, soda, cinnamon, and salt. Make a well in center of flour mixture; set aside.
• Stir chopped apricots into buttermilk mixture. Add buttermilk mixture all at once to flour mixture. Stir just until moistened.
• Spoon batter into prepared muffin cups, filling each about two-thirds full. Bake in a 350 degree F oven for 22 to 25 minutes (for 2-1/2-inch cups) or 25 to 28 minutes (for 3-1/4-inch cups). Cool in pans on wire racks for 5 minutes. Remove from pans. Serve warm. Makes 24 (2-1/2-inch muffins) or 12 (3-1/4-inch muffins).
• Nutrition facts are for one 2 1/2-inch muffin.