Makes 12 muffins
1 cup quick cooking oats
1 cup buttermilk
1 cup all-purpose flour
1 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
1/2 cup dried apricots, chopped
1/2 cup chopped pecans
1/3 cup canola oil
1/2 cup brown sugar, firmly packed
Place oats and buttermilk in a bowl. Stir to combine. Cover and let stand for 20-30 minutes. In a large bowl sift together flour, baking powder, baking soda and salt. Stir in apricots and pecans. Add oil, egg and brown sugar to the oatmeal mixture and combine well. Pour the oatmeal mixture into the flour mixture. Stir just to moisten the dry ingredients. It will look lumpy. Divide batter into 12 greased muffin cups.
Bake in a preheated oven at 375°F for 20 to 25 minutes. Remove muffins from muffin tin and cool on a wire rack.
Recipe courtesy of Marjorie Johnson. For more healthy recipes, purchase On the Road to Blue Ribbon Baking with Marjorie.