This apricot carrot oat muffins is simply irresistible! Freshly baked muffins turn your breakfast and afternoon tea to be more special. Serve with a glass of milk and you’re good to go.
1 1/2 cups oatmeal
1 1/2 cups milk
1/2 cup lite margarine, melted
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon powder
1/2 teaspoon nutmeg
1 cup grated carrots
1/2 cup dried apricots, chopped
3 tablespoons raisins
* Preheat oven to 400°F. Butter or line large muffin pan with paper cups. Set aside.
* In a bowl, pour in oatmeal and milk. Let stand for 5 minutes. Mix in egg and margarine. Set aside.
* In a second bowl, mix both kinds of flour, brown sugar, baking powder, and spices. Fold in prepared oats and milk mixture. Stirring only as needed to moisten dry ingredients. Mix in carrots, apricots and raisins.
* Spoon batter into muffin cups until full. Bake in the oven for 20 minutes or so.