Toasted Oat Muffins with Apricots, Dates, and Walnuts recipe
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Ingredients
- 1 cup rolled oats 1 cup all-purpose flour ⅓ cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon salt 1 pinch ground allspice ⅓ cup toasted walnuts, chopped ⅓ cup chopped dried apricots ⅓ cup chopped dates ½ cup butter, melted and cooled 1 cup buttermilk 1 large egg 1 teaspoon vanilla extract
Nutrition Info
- 215 caloriescarbohydrate: 26.4 gcholesterol: 36.7 mgfat: 11 gfiber: 2 gprotein: 4 gsaturatedFat: 5.4 gservingSize: -sodium: 327.2 mgsugar: 12.2 gtransFat: : -unsaturatedFat: : -
Directions Toasted Oat Muffins with Apricots, Dates, and Walnuts
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.
Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.
Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.
Whisk melted butter, buttermilk, egg, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix briefly until batter is combined. Scoop batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to wire racks to cool.