A couple of weeks ago I found myself thinking about a muffin recipe my mom made when I was growing up. Filled with dried apricots, chopped walnuts, and hearty oats, these muffins had just the perfect hint of sweetness and spice.
When I asked my mom about the recipe she happily jotted it down and mailed it my way (PS – thanks, Mom!). Her recipe calls for all-purpose flour, but I had some downtime this weekend and thought it was the perfect opportunity to put my own spin on the muffins using whole wheat flour. Enjoy!
Whole Wheat Apricot Walnut Muffins –Makes approximately 16 regular sized muffins
2 cups whole wheat flour*
1/4 cup white sugar
1/2 cup brown sugar loosely packed
1 tablespoon baking powder
2/3 teaspoon salt
2 teaspoons pumpkin pie spice (see bottom for pumpkin pie spice ratio)
1/2 cup dried old fashioned oats
1 cup chopped dried apricots
1/2 cup chopped walnuts
1 large egg
1 1/2 cups nonfat milk
1/2 cup canola oil
How to Make:
1. Preheat oven to 350°. Place paper or silicone muffin liners in muffin pan and spritz with cooking spray to prevent sticking. Set aside.
2. Combine flour, sugars, salt, baking powder, pumpkin pie spice, and dried oats in a large bowl.
3. Add chopped apricots and walnuts to flour mixture and stir to combine.
4. In a separate bowl, combine egg, milk, and oil.
5. Add wet ingredients to flour mixture and stir until moistened.
6. Spoon mixture into prepared muffin cups until 2/3 full.
7. Bake 25-30 minutes until golden brown on top. Muffins should feel firm to the touch.
8. Remove lined muffins from pan and place on wire rack to cool.
*I used Trader Joe’s brand whole wheat flour, but King Arthur is also a great option. If you prefer white all-purpose baking flour, it will also do the trick.
Store muffins in an airtight container for 3-5 days.
Original recipe source unknown. Adapted from an old recipe in my mom’s collection.
Pumpkin Pie Spice
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
Store combined spices in a sealed container and use as needed.
Make on Sundays and pack up for an easy weekday breakfast on-the-go, or enjoy as a snack with iced coffee and a good book.