Apricot Muffins
Apricot Muffins
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
Instructions
- With the rack in the middle position, preheat the oven to 375°F (190°C). Oil a 12-cup muffin tin or line it with liners.
- In a food processor, grind the oats into a powder. Transfer into a large bowl and combine with the flour, brown sugar, wheat germ, baking powder, cinnamon and apricots.
- In another bowl, whisk the eggs with the applesauce, buttermilk and oil. Pour over the dry ingredients and stir gently with a spatula until the flour is just moistened. Divide the batter among the muffin cups.
- Bake for 20 to 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Unmould and cool on rack.
Apricot Muffins