Oatmeal Muffins

Name: Oatmeal Muffins
Cuisine: France
Ingredients: 2 tablespoons unsaturated oil of your choice; 4 dried apricots, cut into ¼-inch cubes; ½ cup unsifted cake flour; 1½ cups quick-cooking oats; ½ cup unsifted whole wheat flour; ½ teaspoon salt; ½ cup firmly packed light brown sugar; 1 tablespoon baking powder; 1 teaspoon dried ground orange peel as sold in spice jars; 1 teaspoon crushed fennel seeds; 1 teaspoon ground ginger; ½ cup nonfat plain yogurt; ½ cup skim milk; 1 large egg white, beaten

Preparation info

LFR—
12
muffins

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

In case anyone is allergic to sulfur, replace the apricots with dark raisins or soft pitted prunes untreated with sulfur dioxide.

Ingredients

2 tablespoons unsaturated oil of your choice
4 dried apricots, cut into ¼-inch cubes
½ cup

Europe
France
Cake
Vegetarian

Method

Grease 12 muffin tins with the unsaturated oil. Preheat the oven to 400°F.

In a large bowl, mix the apricot pieces with the cake flour. Blend in the oat flakes, whole wheat flour, salt, brown sugar, baking powder, orange peel, fennel seeds, and ginger. Mix well.

In a sm