Here is a diversion today from the garden into the kitchen. I have been in search of the perfect breakfast muffin and getting closer to finding one. I am posting this one today with a few diversions from the original Dr. Oz’s : Apricot Pecan Muffin. In a quest for a low-fat, low sugar, high fiber, good tasting muffin that borders closely as being a “plonk” or a “scone” this is the best I have come up with. Believe me, I have made some really bad scones and muffins lately. Now the trick will be to just eat one in the morning! This altered recipe came out great. Post a comment if you have some ideas to make it even better, or share a link of your favorite! Maybe my lovely blogger from Kate’s Short and Sweet can help me find a great Plonk/Muffin recipe…
THE CHANGES I MADE ARE IN RED BELOW NEXT TO THE ORIGINAL RECIPE….
Dr. Oz and Marjorie Johnson: Apricot Pecan Oatmeal Muffin Recipe
Ingredients:
1 cup quick cooking oats
1 cup buttermilk
1 cup all-purpose flour instead I used: * 1/2 Cup all-purpose flour & 1/2 Cup Whole Wheat Flour
1 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
1/2 cup dried apricots, --instead: 1/4 Cup Chopped Dried Apricots and 1/4 Cup Dried Dates
1/2 cup chopped pecans — instead I used * UNSALTED CASHEW PIECES
1/3 cup canola oil (next time I will try using part apple sauce and part oil) stage #2 of revisions.
1 egg
1/2 cup brown sugar, firmly packed- instead I used a little less and topped the muffins before cooking them with Wheat Germ and Brown Sugar
Dr Oz & Marjorie Johnson Muffin Recipe
Directions:
1. Put the oats and buttermilk in a bowl. Stir well. Cover and let the bowl stand for 20-30 minutes to let the buttermilk soak into the oats completely.
2. In another large bowl, mix together the baking powder, baking soda, salt and flour.
3. Mix in the apricots and pecans. (any nut or dried fruit that you love)
4. Next, add the brown sugar, egg and oil into the oatmeal combination.
5. Add the oatmeal combination into the dry flour mixture.
6. Stir just to combine – do not over-stir! It is fine if it looks lumpy!
7. Pour the muffin batter into 12 well-greased muffin tins.
8. Bake at 375 degrees for 20-25 minutes.
9. Remove the muffins from their tray and let them cool on a rack.
- Apricot and Date Muffins
Apricot, Dates, Cashews and Whole Wheat Flour - seriously good! Did I mention the buttermilk?
YUMMY and HEALTHY! HAPPY GARDENING AND COOKING!
Oct 12, 2011 @ 14:48:12
I tried this recipe and was fabulous, I like the way you adapted it, Thanks, it will be a family favorite.
Oct 12, 2011 @ 18:07:22
I made another batch with cut up granny smith apples… they were just as good! Glad you liked them!