Oatmeal muffins with dried fruits

Votes: 1

How to Make Oatmeal Muffins with Dried Fruit

Time: 2 hours.
Complexity: easily
Quantity: 10 muffins

These healthy oatmeal muffins are filled with white chocolate chips and dried apricots—a perfect flavor combination that will delight everyone. The muffin batter is made from rolled oats soaked in milk and wheat flour with butter, eggs, and brown sugar, giving the muffins a wonderful caramel flavor and a soft, moist texture. These oatmeal muffins are easy to customize, for example, by substituting dark chocolate for white chocolate or dried cranberries or raisins for dried apricots.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups of oatmeal
1 cup of milk
1 cup premium flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
0.5 tsp of soda
0.5 tsp coarse salt
110 g unsalted butter, melted and cooled
2 large eggs, lightly beaten
0.5 cup brown sugar
1/4 cup diced dried apricots
1/3 tbsp. white chocolate granules
1/4 cup dried cranberries

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rolled oats, eggs, milk, dried cranberries, dried apricots, white chocolate, chocolate chips (granules), cinnamon

Cooking the dish according to the recipe:

Combine oats and milk in a large bowl and let sit for 30 minutes.
Preheat oven to 200°C. Line a 12-cup metal muffin tin with 10 paper liners.

In a separate medium bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt.

In a bowl, combine the melted butter, eggs, and brown sugar with the oats, mixing well. Fold the flour mixture into the oats, mixing well. Stir in the white chocolate chips and dried apricots.
Using an ice cream scoop or tablespoon, evenly divide the batter between the 10 prepared muffin cups. Bake until a toothpick inserted into the center of the muffin comes out with crumbs attached, about 20 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Breakfast / Desserts / Cupcakes, biscuits / / Food Network - recipes

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