low-fat wholewheat oat apricot muffins

30 Aug

yesterday i was grabbed by the urge to bake something.  i was also craving apricots for the longest time. so i put the two together. 2 birds one stone thing, you know?

i scoured my fridge for possible ingredients (i like to freestyle when i cook or bake, twist some recipes and personalize them), and found i still had some buttermilk, from when i made red velvet cupcakes for a friend’s birthday party.
so i googled “wholewheat buttermilk apricot muffins”, and was overwhelmed by the sheer amount of recipes and combinations out there. i opened the first 15, and decided to come up with my own.

now, i haven’t tried them yet (i forgot them at home- brain wasn’t awake yet), but i gave a few to my friends who were travelling today, and they told me the muffins were delicious!
i tweaked the recipes i found by using wholewheat and oats instead of regular “white” flour, and brown sugar instead of white. i also added a couple of spoons of apricot jam to the batter, to intensify the flavor.

ingredients:
– 1 cup chopped dried apricots                                        – 1/4 cup melted light butter
– 1 cup boiling water                                                             – 1/4 cup vegetable oil
– 1,5 cups wholewheat flour                                              – 1 cup buttermilk
– 1/2 cup oats                                                                          – 1 egg
– 3/4 cup brown sugar                                                         – 2 tbsp apricot jam
– 1 tsp baking soda
– 1/2 packet vanilla sugar (1,5 tsp)
– dash of salt

directions:
– preheat the oven to 190°C (about 400°F) and line muffin tray with paper cups.
– chop apricots and place in a bowl. pour the boiling water on them and let stand for 5 minutes.
– in a medium bowl, stir together the flour, oats, sugar, salt, baking soda and vanilla sugar.
– in a separate bowl mix the butter, oil, buttermilk and egg.
– slowly add the wet bowl to the dry ingredients, but dont overstir. add the jam and keep stirring.
– drain the apricots and add to the batter, make sure that they are evenly spread.
– fill the muffin cups and bake for about 17-20 minutes. test with a toothpick, if it comes out clean, they’re done.
– cool the muffins before removing them from the tray.

healthy, low-fat fruity muffins- enjoy!

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One Response to “low-fat wholewheat oat apricot muffins”

  1. Texas, a cat in New York 31/08/2012 at 13:38 #

    Hiya!
    I nominated you for the Super Sweet Blogger Award: http://texascatny.wordpress.com/2012/08/31/goodbye-to-furriends-my-nip-vocation-and-awards/
    Purrs

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