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My Baking Diary: Oatmeal, Apricots, Almonds Muffin

>> Thursday, June 14, 2012

Random, random, totally random! I'm on a "Eat Healthier, Live Healthier" mindset of late & it has resulted to a "healthier" version of baked goodies popping outta my oven! *woots*

Here's introducing my 15th-batch of baked babies, Oatmeal, Apricots, & Almonds Breakfast Muffin! More fibre, more nutritious!

Don't they look "pretty"?? :D
It pops up & also cracks open like a muffin that you get at the stores! *hurray* Another success story! I'll taste it tomorrow for breakfast to see if my muffins taste as good as it looks!

After some research, I ended up using the recipe from www.hillbillyhousewife.com because it looks easy, convincing, & I have all the ingredients required in the recipe! Simple justification on why I ended up using this recipe of all the many recipes out there, eh?

Here's the recipe...

1 cup dry oatmeal
1 cup sour milk or yogurt or buttermilk (powdered buttermilk is fine)
1 medium egg
1/2 cup brown or white sugar
1/3 cup oil
1-1/4 cups flour
1/2 teaspoon each baking soda & salt
1 teaspoon baking powder
3/4 cup dried apricots, chopped
1/4 cup pre-chopped almonds (pan toasted)

1. Preheat oven at 200 degrees (C)/ 400 degrees (F).
2. In a large bowl combine the oatmeal and buttermilk or sour milk. Let it stand for a few minutes, for the oatmeal to absorb some of the buttermilk.

3. Add the egg, sugar and oil. Beat very well with a wire whisk.

Pssst...I enjoy baking cakes, but not so much the eating...eat more cakes & you'll end up like Winnie the Pooh! :P Oh, I also added 2-3 teaspoons of slightly diluted honey to give an extra fragrance as well! But I cut down slightly on the sugar..."agak-agaklah"...

4. Add the flour, baking soda, salt and baking powder. Mix again, until all of the dry particles are moistened. Do not over beat. It should only take about a 20 or 30 strokes by hand to mix it up enough.

5. Add the apricots & almonds. Mix well without over-mixing.

Chopped almonds - lighted roasted on a non-stick frying pan 

6. Spoon the batter into a dozen well oiled muffin cups.

Note: The batter will look REALLY thick, also because of the oats. It's supposed to be a "drier" sort of muffin instead of a moist one. 

7. Bake at 400 degrees for about 20-25 minutes.

8. Insert a toothpick into the muffins. If the toothpick comes out clean, the muffins are done.
9. Remove from oven & place on cooling rack.

10. Best served warm! Bon apetit! :)

Eat Healthier, Live Healthier!


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