Bake these apricot and spice muffins from a convenient homemade muffin mix you previously mixed and stored.
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Muffin
2 12 cups prepared Oatmeal Muffin Mix (see below)
1 cup Land O Lakes® Fat Free Half & Half
12 cup Land O Lakes® Butter, melted
12 cup finely chopped dried apricots
Topping
3 tablespoons firmly packed brown sugar
13 cup chopped walnuts, almonds or pecans
1 tablespoon Land O Lakes® Butter, melted
*Substitute 1 teaspoon ground cinnamon. **Substitute 1/2 teaspoon ground cinnamon.
STEP 1
Heat oven to 425°F. Place paper baking cups into 12-cup muffin pan or grease and flour cups. Set aside.
STEP 2
Combine all muffin ingredients except apricots in bowl; stir just until moistened. Gently stir in dried apricots. Spoon batter evenly into prepared pan.
STEP 3
Combine all topping ingredients in bowl; sprinkle evenly over batter. Bake 17-20 minutes or until lightly browned. Let stand 5 minutes; remove from pan.
Oatmeal Muffin Mix: Combine 3 3/4 cups all-purpose flour, 3 cups old-fashioned or quick-cooking oats, 2 1/4 cups firmly packed brown sugar, 2 tablespoons baking powder in bowl. Store in container with tight-fitting lid up to 3 months. Stir thoroughly before measuring. Muffin mix can also be used to make Blueberry Lemon Muffins and Banana Walnut Muffins.
- If using 2 1/2x1 1/8-inch muffin pan cups, yield will be 15 muffins.
- Cardamom is a member of the ginger family and has a spicy sweet flavor. If you don’t have cardamom on hand, ground cinnamon can be used in its place.
