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Apricot Oatmeal Muffins

1 cup quick or old fashioned oats
1 cup buttermilk
1 large egg, lightly beaten
2 tablespoons butter, melted
1 cup all-purpose flour
1/3 cup finely chopped dried apricots
1/4 cup chopped nuts (optional)
3 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)

1. Heat oven to 400°F (205°C). Lightly spray twelve medium muffin cups with cooking spray.
2. In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg and butter until blended.
3. In large bowl, combine flour, apricots, nuts, sugar, baking powder, baking soda and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full.
4. Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm

Makes 12 muffins.

Cook’s Tip: To toast nuts for extra flavor, spread evenly in shallow baking pan. Bake at 400°F for 5 to 7 minutes or until light golden brown, stirring occasionally. Cool completely before using.