Maple apricot oatmeal muffins
Maple Apricot Oatmeal Muffins recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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This muffin recipe was given to Chef Nita Moccia by Esther Sweatt, a long-time employee at the Inn on the Common. The muffins are sweetened with maple syrup that she and husband Sunny produce each spring, and we’ve added chopped apricots and a touch of brown sugar, creating a heart-healthy muffin that’s excellent served warm on cool, crisp mornings.
- 2 cups old-fashioned rolled oats
- 2 cups buttermilk
- 2/3 cup dark maple syrup
- 2/3 cup vegetable shortening
- 2 eggs, beaten
- 2 cups unbleached white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1/8 cup brown sugar
- 1/2 cup apricots, chopped
Combine the oats, buttermilk, dark maple syrup, and apricots and soak overnight. After letting the mixture soak, stir in the shortening and eggs. Combine the flour, baking powder, baking soda, salt, brown sugar, and apricots and gradually fold into the batter. Using a standard-size ice cream scoop (or a #12 scoop), drop the muffin batter into buttered muffin tins. Sprinkle the tops with brown sugar and bake at 400 degrees for 20 to 25 minutes.
Makes: approximately 24 muffins
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