Breakfast Muffins

Breakfast Muffins

All-purpose flour 1 1/2 cups 375 mL
Baking powder 2 tsp. 10 mL
Baking soda 1/2 tsp. 2 mL
Salt 1/2 tsp. 2 mL
Ground ginger 1/2 tsp. 2 mL
 
Cooked oatmeal (see Note) 1 cup 250 mL
Liquid honey 1/2 cup 125 mL
Plain yogurt 1/2 cup 125 mL
 
Golden raisins 1/2 cup 125 mL
Chopped walnuts 1/2 cup 125 mL
Finely chopped dried apricot 1/4 cup 60 mL
 
Measure first 5 ingredients into large bowl. Stir. Make a well in centre.

Beat next 3 ingredients with whisk in medium bowl. Add to well.

Add remaining 3 ingredients. Stir until just moistened. Fill 12 greased muffin cups 3/4 full. Bake in 375°F (190°C) oven for 18 to 20 minutes until wooden pick inserted in centre of muffin comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. Makes 12 muffins.
 
1 muffin: 197 Calories; 3.8 g Total Fat (0.9 g Mono, 2.3 g Poly, 0.4 g Sat); 1 mg Cholesterol; 39 g Carbohydrate; 2 g Fibre; 5 g Protein; 250 mg Sodium
 
Note: To make 1 cup (250 mL) cooked oatmeal, combine 1/2 cup (125 mL) quick-cooking rolled oats, 1/8 tsp. (0.5 mL) salt and 1 cup (250 mL) water in small saucepan. Bring to a boil on medium. Boil gently for about 5 minutes, stirring constantly, until thickened. Cool completely before using in muffins.