Homemade Oat and Apricot Muffins

Ingredients:

2 cups Martha White® Self-Rising Flour
1 cup old-fashioned or quick cooking oats
1/2 cup firmly packed brown sugar
2 eggs
3/4 cup milk
1/2 cup Crisco® Vegetable Oil
1 teaspoon vanilla
1 cup chopped dried apricots
1/2 cup chopped walnuts

Preparation Directions:

1. Heat oven to 425º F. Grease 12 muffin cups. In large bowl, combine flour, oats and brown sugar; mix well.

2. In small bowl, lightly beat eggs. Add milk, oil and vanilla; blend well. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be slightly lumpy.) Gently fold in apricots and walnuts. Fill greased muffin cups ¾ full.

3. Bake at 425º F. for 15 to 18 minutes or until golden brown.

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