Toasted Oat Muffins with Apricots, Dates, and Walnuts
Description
Toasting oats until fragrant is a key step in these easy muffins filled with dried apricots, dates, and chopped walnuts.
Ingredients
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1 cup rolled oats
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1 cup all-purpose flour
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1/3 cup packed brown sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1 pinch ground allspice
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1/3 cup toasted walnuts, chopped
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1/3 cup chopped dried apricots
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1/3 cup chopped dates
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1/2 cup butter, melted and cooled
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1 cup buttermilk
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1 large egg
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1 teaspoon vanilla extract
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.
2
Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.
3
Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.
4
Whisk melted butter, buttermilk, egg, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix briefly until batter is combined. Scoop batter into the prepared pan.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to wire racks to cool.