Brunch

Oatmeal Pecan, Apricot Breakfast Muffins is for Breakfast, Snack.

Oatmeal Pecan, Apricot Breakfast Muffins takes 30 minutes to prepare.

Oatmeal Pecan, Apricot Breakfast Muffins takes 25 minutes to cook.

Oatmeal Pecan, Apricot Breakfast Muffins makes 12 servings.

The ingredients for Oatmeal Pecan, Apricot Breakfast Muffins are:

1 cup quick cook oatmeal
1 cup buttermilk (preferably low fat)
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (preferably sea salt)
1/2 cup dry apricots (chopped)
1/2 cup pecans (chopped)
1/3 cup canola oil
1 egg
1/2 cup brown sugar (packed)

Here is how you make Oatmeal Pecan, Apricot Breakfast Muffins:

Mix oats & buttermilk together. Cover and let stand for 20 mins.In seperate bowl mix flour, baking powder, baking soda & salt. Then add apricots and pecans.Add oil, egg & sugar into oat mixture and mix well.Combine flour mixture and oat micture. Stir to make all moist (it will look lumpy).Divide mixture into 12 greased muffin cups and bake on 375f for 20-25 mins.Remove muffins from tin and cool on wire rack.Makes twelve 210 calorie muffins.Number of Servings: 12Recipe submitted by SparkPeople user ELLE0808.

The nutritional information for Oatmeal Pecan, Apricot Breakfast Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 209.9

• Total Fat: 10.6 g
• Cholesterol: 14.4 mg
• Sodium: 220.7 mg
• Total Carbs: 29.9 g
• Dietary Fiber: 1.9 g
• Protein: 3.6 g