| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains, Dairy | Muffins, Breads, Breakfast | 6 | Servings | |
INGREDIENTS
| 2 | c | Unbleached Flour, Sifted |
| 3 | ts | Baking Powder |
| 2 | ts | Pumpkin Pie Spice |
| 1 | c | Chopped Dried Apricots |
| 2 | Large Eggs, Slightly Beaten | |
| 1/4 | c | Vegetable Oil |
| 1/2 | c | Sugar |
| 1 | ts | Salt |
| 1/2 | c | Quick-cooking Oats |
| 1/2 | c | Chopped Walnuts |
| 1 1/3 | c | Milk |
INSTRUCTIONS
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, stirring 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. Posted to MM-Recipes Digest V4 #014, by "Jodi Edmundson" <[email protected]> on Sun, 12 Jan 1997.
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