Name: Apricot Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 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

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.

Apricot Muffins

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note