| 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"
<edmundjo@nr.infi.net> on Sun, 12 Jan 1997.
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