For the Media
Hearty Homemade Muffins
NASHVILLE, Tenn., February, 2006 - Delicious, warm muffins are a welcome choice for breakfast or a snack, especially when packed with hearty ingredients like dried apricots, walnuts and oats. Homemade Oat and Apricot Muffins have another plus-- the oats in the batter make the muffins very moist, so they freeze and reheat well.
"Homemade muffins are easy to make with self-rising flour because you don't have to measure out the baking powder and salt," advises Linda Carman, Martha White® baking expert. All you have to do is mix the flour with other dry ingredients in one bowl and mix the wet ingredients in another bowl. Then add the wet to the dry and stir. What could be easier?
For other heartwarming muffin recipes, visit us at www.marthawhite.com
Homemade Oat and Apricot Muffins
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 oil
1 teaspoon vanilla
1 cup chopped dried apricots
1/2 cup chopped walnuts
Heat oven to 425° F. Grease 12 muffin cups. In large bowl, combine flour, oats and brown sugar; mix well.
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 3/4 full.
Bake at 425ΒΌ F. for 15 to 18 minutes or until golden brown.
12 muffins.