APRICOT PECAN OATMEAL MUFFINS

These muffins from "Blue Ribbon Baker" Marjorie Johnson and are a great option for a healthy breakfast. With fiber from the apricots (fruit), healthy fats, the pecans, whole grains and from the oatmeal, they're pretty perfect muffins. If your single freeze some for later, (double the batch) having one handy to grab as you head for the door to work.
Ingredients
Makes 12 muffins
1 cup quick cooking oats (can use left over oat meal),
1 cup buttermilk, soymilk i.e.
1 cup all-purpose flour, w/w flour, part coconut i.e.
1 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
1/2 cup dried fruit or apricots, chopped (Or, another fruit like chopped apples i.e., add apple pie spices)
1/2 cup chopped pecans (nutmeat)
1/3 cup oil,
1 egg (or egg sub for egg ground flaxseed flour, which adds more fiber also)
1/2 or less -cup brown sugar, firmly packed (taste test) or 1/4 c honey)
Direction; Place oats and buttermilk in a bowl. Stir to combine. Cover and let stand for 20-30 minutes. In a large bowl sift together flour, baking powder, baking soda and salt. Stir in apricots and pecans. Add oil, egg and brown sugar to the oatmeal mixture and combine well. Pour the oatmeal mixture into the flour mixture. Stir just to moisten the dry ingredients. It will look lumpy. Divide batter into 12 greased muffin cups.
Bake in a preheated oven at 375°F for 20 to 25 minutes. Remove muffins from muffin tin and cool on a wire rack.
Recipe courtesy of Marjorie Johnson. For more healthy recipes, purchase ''On the Road to Blue Ribbon Baking with Marjorie.''
Tell us of your results or add another recipe...