These muffins are not overly sweet (which I enjoy). They are wholesome and delicious. Wrap the muffins in a couple layers of plastic wrap and freeze them, to enjoy them later. Just take however many you need from the freezer, pop them in the microwave for a few seconds and you’ll have a great, fresh muffin.
Apricot Cranberry Oatmeal Muffins
Recipe adapted from Blue Ribbon Baking by Marjorie Johnson
1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup old-fashioned oats, ground (I used a spice grinder)
1 cup buttermilk
½ cup dark brown sugar
½ cup dried apricots, chopped (cut into small pieces with scissors)
½ cup sweetened dried cranberries
2 tsp turbinado sugar (natural raw sugar) for decoration, optional
- Preheat oven to 375 F.
- Line a 12-muffin pan with paper cups.
- In a medium bowl, combine ground oats and buttermilk. Let sit while getting other ingredients ready.
- Combine the apricots and cranberries in a bowl and cover with hot water to plump them up. Set aside.
- In a small bowl, sift flour, baking powder, baking soda and salt. Set aside.
- Add brown sugar and egg to the oats and buttermilk mixture. Whisk until smooth.
- Drain the apricots and cranberries. Add to batter and stir to combine.
- Add flour mixture to the batter and stir to combine for about 10 seconds. Do not over mix.
- Using an ice cream scoop, fill each muffin cup about ¾ full.
- Sprinkle a little turbinado sugar on each muffin.
- Bake for 19-24 minutes or until a skewer inserted in center of muffin comes out clean.
Yields: 12 muffins.