Apricot Muffins
By Yankee Magazine|May 23 2002|
Perfect! Moist and delicious.
Yield
12 muffins
Ingredients
1 cup Grape-Nuts cereal (or any granola-type cereal)
1/2 cup snipped dried apricots
1/2 cup boiling water
1-3/4 cups all-purpose white flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup chopped nuts
2/3 cup milk
1/2 cup oil
1 egg, beaten
Instructions
Preheat the oven to 375 degrees F. Grease 12 muffin cups or line with paper.
In a small mixing bowl, combine the cereal, apricots, and water. Set aside. Sift the flour, baking powder, and salt into a large mixing bowl, then add the brown sugar and nuts. Set aside. In a third bowl, combine the milk, oil, and egg. Add to the cereal mixture and mix well. Add this mixture to the dry ingredients and stir until just moistened. Spoon into the prepared muffin cups. Bake for 20 to 25 minutes or until a tester inserted in the center comes out clean.
These were very good muffins and I served them with apricot jam and, oh boy, they sure were good! My daughter had them with cream cheese also!
Very bitter. Not at all sweet. Needs more sugar and less baking powder. Threw them away.
I added extra brown sugar and stirred in some raspberry jam. Delicious! It’s a great way to use up stale granola cereal, too. I will make these again.