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Spicy Apricot Oat Muffins


2 c Unbleached Flour, Sifted
1/2 c Sugar
3 teaspoon Baking Powder
1 teaspoon Salt
2 teaspoon Pumpkin Pie Spice
1/2 c Quick-cooking Oats
1 c Chopped Dried Apricots
1/2 c Chopped Walnuts
2 Large Eggs, Slightly Beaten
1 1/3 c Milk
1/4 c Vegetable Oil

Yield: 6 servings

Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirrin just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot with butter and homemade jam or jelly.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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