OATMEAL MUFFINS

Oatmeal Muffins image

Provided by Food Network

Time 2h

Yield 10 muffins

Number Of Ingredients 13

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1 1/2 cups old-fashioned rolled oats
1 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/2 cup lightly packed brown sugar
1/4 cup diced dried apricots
1/3 cup white chocolate chips
1/4 cup dried cranberries

Steps:

Combine the oats and milk in a large bowl and let stand 30 minutes.
Preheat the oven to 400 degrees F. Line 10 cups of a 12-cup muffin tin with paper liners
In a separate medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt.
Stir the melted butter, eggs and brown sugar into the bowl of oats and milk until well combined. Stir the flour mixture into the oat mixture until well combined. Fold in the white chocolate chips and dried apricots.
Using an ice-cream scoop or 2 large tablespoons, divide the batter among the 10 lined muffin tins. Bake until a toothpick inserted into the center of a muffin comes out with some crumbs sticking to it, about 20 minutes. Let the muffins cool 5 minutes in the tins before removing them to a wire rack to cool completely.