Scottish Oatmeal Muffins with Apricot Sauce
If you know me you know that I rarely ever use muffin tins and instead either cook muffin recipes in an 8X8 pan or a glass bread pan.
I took this simple oatmeal muffin recipe and made it into a super yummy treat for breakfast.
- 1 cup milk
- 1 cup scottish oats
- 1 egg
- 1/4 cup coconut oil
- 1 cup whole wheat flour
- 1/4 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup chopped walnuts
- 2 heaping TBS of Organic Apricot preserves
Sauce
- organic butter
- organic apricot preserves
Directions
- Preheat oven to 375 degrees F.
- In a small bowl, combine milk and oats; let soak for 15 minutes.
- In a separate bowl combine the rest of the main ingredients then add in the oatmeal mixture.
- Pour into a lightly greased 8X8 pan. (or muffin tin if you prefer)
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center comes out clean.
- I let them cool a little bit then cut into 8 pieces and served one piece each with the sauce on top.
For the sauce I just heated up some preserves with a pat of butter until they were combined well and the preserves started to break down just a bit. I didn’t really measure just combined a small amount of butter with the preserves and then poured over the muffins.
These were so delicious!
Linked to: The Girl Creative
Related posts:
- Oatmeal Bread with Apples and Walnuts
- Banana Oatmeal Hotcakes
- Baked Pear and Walnut Oatmeal
- Butternut Squash Muffins
- What to do with Tons of Instant Oatmeal?
Super yummy looking!
Looks so yummy! Thanks so much for linking up.
Crystal
Thanks Julie and Crystal!