From the kitchen of One Perfect Bite...The last few years, I've made these simple muffins for our Thanksgiving breakfast. I must admit I initially selected the recipe, which comes from the Pillsbury test kitchens, because I didn't want to add a dozen muffins to the already groaning board in my dining room. Small quantity recipes are hard to come by, so I always welcome the opportunity to give them a try when I find them. Chances are you have all the ingredients needed to make these in your pantry and refrigerator. They are simple to make and a great way for a couple or small family to start the day. I do hope you'll be able to give the recipe a try. Here is how the muffins are made.
Small Batch Apricot-Oatmeal Muffins...from the kitchen of One Perfect Bite courtesy of Pillsbury test kitchen
3/4 cup all-purpose flour
1/2 cup + 1 tablespoon quick-cooking or old-fashioned oats
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup packed brown sugar
1/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
1/3 cup finely chopped dried apricots
1) Heat oven to 400 degrees F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. If using paper liners, spray interior with cooking spray.
2) In medium bowl, mix flour, 1/2 cup oats, baking powder and salt. In small bowl, mix brown sugar, milk, oil, vanilla and egg with fork or wire whisk until blended. Stir milk mixture into flour mixture just until flour is moistened. Fold in apricots. Divide evenly among 6 muffin cups. Sprinkle each with about 1/2 teaspoon oats.
3) Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool. Yield: 6 muffins.
One Year Ago Today: Two Years Ago Today:Maple-Flavored Cranberry Cornmeal Quick Bread Quick-Fix Orange Ginger Chicken
Three Years Ago Today: Four Years Ago Today:Marionberry Muffins Braised Brussels Sprouts