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Glorious Morning Muffins

Sometimes I spend a lot of time looking at my cookbooks and cooking magazines trying to decide which recipe I want to make next, but I didn't have to search far to find today's Glorious Morning Muffin recipe. One day as I was throwing away an empty Gold Medal unbleached flour bag, this recipe caught my eye. It was printed on the back of the package, so I cut it out, saved it, and it's now a favorite recipe.


This recipe has some wonderful ingredients. You won't believe all the goodness that goes into these muffins.


In addition to the regular ingredients these muffins contain carrots, apples, raisins, coconut, and sliced almonds. That's a lot of good munching!

Print Recipe

Glorious Morning Muffins
2 eggs
3/4 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla extract
2 cups unbleached flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups shredded carrots (2 to 3 medium)
1 cup shredded peeled apple
1/2 cup coconut
1/2 cup raisins
3/4 cup sliced almonds, divided

Preheat oven to 350 degrees F. Place paper baking cups in each of 18 regular-size muffin cups, or grease with shortening or cooking spray.
In a large bowl, beat eggs, oil, milk, and vanilla with wire whisk until well blended. Add flour, brown sugar, baking soda, cinnamon, and salt; stir just until dry ingredients are moistened. Stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup almonds over batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.



This recipe makes a big batch of 18 muffins. The last muffin recipe I baked and posted about was a good fruit-filled recipe, Apricot-Pineapple Muffins. Those muffins had a great taste, but weren't very pretty.



These Glorious Morning Muffins are a favorite of mine because they have both a great taste and a nice presentation.




This recipe was shared with:
Not Your Ordinary Recipes Foodie Friday
Jane Deere Fusion Fridays
EveryDay Sisters Sharing Sundays
A Well Seasoned Life Sweet Indulgences Sunday
Talking Dollars and Cents Muffin Monday
Mrs Happy Homemaker Makin You Crave Monday
Jam Hands Recipe Sharing Monday
StoneGable On the Menu Monday
Finding Joy in My Kitchen
Sometimes I spend a lot of time looking at my cookbooks and cooking magazines trying to decide which recipe I want to make next, but I didn't have to search far to find today's Glorious Morning Muffin recipe. One day as I was throwing away an empty Gold Medal unbleached flour bag, this recipe caught my eye. It was printed on the back of the package, so I cut it out, saved it, and it's now a favorite recipe.


This recipe has some wonderful ingredients. You won't believe all the goodness that goes into these muffins.


In addition to the regular ingredients these muffins contain carrots, apples, raisins, coconut, and sliced almonds. That's a lot of good munching!

Print Recipe

Glorious Morning Muffins
2 eggs
3/4 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla extract
2 cups unbleached flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups shredded carrots (2 to 3 medium)
1 cup shredded peeled apple
1/2 cup coconut
1/2 cup raisins
3/4 cup sliced almonds, divided

Preheat oven to 350 degrees F. Place paper baking cups in each of 18 regular-size muffin cups, or grease with shortening or cooking spray.
In a large bowl, beat eggs, oil, milk, and vanilla with wire whisk until well blended. Add flour, brown sugar, baking soda, cinnamon, and salt; stir just until dry ingredients are moistened. Stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup almonds over batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.



This recipe makes a big batch of 18 muffins. The last muffin recipe I baked and posted about was a good fruit-filled recipe, Apricot-Pineapple Muffins. Those muffins had a great taste, but weren't very pretty.



These Glorious Morning Muffins are a favorite of mine because they have both a great taste and a nice presentation.




This recipe was shared with:
Not Your Ordinary Recipes Foodie Friday
Jane Deere Fusion Fridays
EveryDay Sisters Sharing Sundays
A Well Seasoned Life Sweet Indulgences Sunday
Talking Dollars and Cents Muffin Monday
Mrs Happy Homemaker Makin You Crave Monday
Jam Hands Recipe Sharing Monday
StoneGable On the Menu Monday
Finding Joy in My Kitchen
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Dalmatian Bars



These are some of the best bars ever, so I wanted to bring them to your attention if you missed them the first time. Chocolatey brownies filled with white chocolate chips and macadamia nuts... it will be hard to share these, but you should! Cause then you'll receive lots of compliments!

This is a recipe repeat. For full step by step instructions, visit the original post.

One year ago: Poppyseed Bread
Two years ago: Pumpkin Muffins

You can find more great stuff at It's a Keeper, Full Plate Thursday, Turning the Table Thursday, Foodie Friday, Friday Food, Food on Fridays, Fusion Fridays, Fat Camp Friday, Bake with Bizzy, Sweet Tooth Friday, Friday Potluck, Sweets for a Saturday, Crazy Sweet Tuesday.

Dalmatian Bars
4-1 oz. squares unsweetened chocolate
3/4 cup butter
1 1/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 3/4 cups sugar
4 eggs
2 tsp. vanilla
3/4 c. chopped macadamia nuts
1 c. white chocolate chips

Melt the butter and the chocolate, stirring often, until smooth. In a small mixing bowl, combine the flour, baking powder and salt. In a large mixing bowl, combine the sugar, eggs and vanilla. Add the chocolate to the sugar mixture and stir until well blended. Gradually add the dry ingredients and mix well. Stir in the nuts and ½ cup of the chips.

Spread the batter into a greased 9x13 pan. Sprinkle the remaining chips over the top. Bake at 350 for 20-25 minutes.

Cool completely before cutting into bars. Makes 24.


These are some of the best bars ever, so I wanted to bring them to your attention if you missed them the first time. Chocolatey brownies filled with white chocolate chips and macadamia nuts... it will be hard to share these, but you should! Cause then you'll receive lots of compliments!

This is a recipe repeat. For full step by step instructions, visit the original post.

One year ago: Poppyseed Bread
Two years ago: Pumpkin Muffins

You can find more great stuff at It's a Keeper, Full Plate Thursday, Turning the Table Thursday, Foodie Friday, Friday Food, Food on Fridays, Fusion Fridays, Fat Camp Friday, Bake with Bizzy, Sweet Tooth Friday, Friday Potluck, Sweets for a Saturday, Crazy Sweet Tuesday.

Dalmatian Bars
4-1 oz. squares unsweetened chocolate
3/4 cup butter
1 1/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 3/4 cups sugar
4 eggs
2 tsp. vanilla
3/4 c. chopped macadamia nuts
1 c. white chocolate chips

Melt the butter and the chocolate, stirring often, until smooth. In a small mixing bowl, combine the flour, baking powder and salt. In a large mixing bowl, combine the sugar, eggs and vanilla. Add the chocolate to the sugar mixture and stir until well blended. Gradually add the dry ingredients and mix well. Stir in the nuts and ½ cup of the chips.

Spread the batter into a greased 9x13 pan. Sprinkle the remaining chips over the top. Bake at 350 for 20-25 minutes.

Cool completely before cutting into bars. Makes 24.
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Great Pumpkin Cake

Someone may have to take my new Kraft Philadelphia Classic Recipes cookbook away from me. I have so many pages marked to try, and I want to try them all at once. I chose a seasonal one today, and I had a great time baking the Great Pumpkin Cake.










Great Pumpkin Cake
1 package (18.25 ounces) cake mix, any flavor
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
4 cups powdered sugar
Wilton orange and leaf green icing colors
1 ice cream cone

Prepare cake batter and bake in a 12-cup fluted tube pan as directed on package. Cool in pan 10 minutes. Invert cake onto wire rack; remove pan. Cool cake completely.
Meanwhile, beat cream cheese and butter in medium bowl with electric mixer on medium speed until well blended. Gradually add powdered sugar, beating until well blended after each addition. Remove 1/2 cup of the frosting; place in a small bowl. Add green food coloring; stir until well blended. Spread half the green frosting onto outside of ice cream cone; set aside. Cover and reserve remaining green frosting for later use.
Add orange food coloring to remaining white frosting; stir until well blended. Spread onto cake to resemble pumpkin. Invert ice cream cone in hole in top of cake for the pumpkin's stem. Pipe the reserved green frosting in vertical lines down side of cake.


The mix I used was a Duncan Hines butter golden cake. I put my cake in the freezer for a while before I frosted it.


Frost the ice cream cone with the green frosting, then frost the cake with the orange-tinted frosting. I used a #3 tip to make the green lines down the sides of the pumpkin. The frosted ice cream cone should be inserted upside down into the hole in the center of the cake to represent the stem.




Here's the Great Pumpkin Cake right out of the pumpkin patch! Add this cake to the Creepy Popcorn Hands for part of your Halloween party menu.





Shared with:
Momnivore's Dilemma Halloween Link Party
Miz Helen's Full Plate Thursday
Something Swanky Sweet Treats Thursday
Someone may have to take my new Kraft Philadelphia Classic Recipes cookbook away from me. I have so many pages marked to try, and I want to try them all at once. I chose a seasonal one today, and I had a great time baking the Great Pumpkin Cake.










Great Pumpkin Cake
1 package (18.25 ounces) cake mix, any flavor
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
4 cups powdered sugar
Wilton orange and leaf green icing colors
1 ice cream cone

Prepare cake batter and bake in a 12-cup fluted tube pan as directed on package. Cool in pan 10 minutes. Invert cake onto wire rack; remove pan. Cool cake completely.
Meanwhile, beat cream cheese and butter in medium bowl with electric mixer on medium speed until well blended. Gradually add powdered sugar, beating until well blended after each addition. Remove 1/2 cup of the frosting; place in a small bowl. Add green food coloring; stir until well blended. Spread half the green frosting onto outside of ice cream cone; set aside. Cover and reserve remaining green frosting for later use.
Add orange food coloring to remaining white frosting; stir until well blended. Spread onto cake to resemble pumpkin. Invert ice cream cone in hole in top of cake for the pumpkin's stem. Pipe the reserved green frosting in vertical lines down side of cake.


The mix I used was a Duncan Hines butter golden cake. I put my cake in the freezer for a while before I frosted it.


Frost the ice cream cone with the green frosting, then frost the cake with the orange-tinted frosting. I used a #3 tip to make the green lines down the sides of the pumpkin. The frosted ice cream cone should be inserted upside down into the hole in the center of the cake to represent the stem.




Here's the Great Pumpkin Cake right out of the pumpkin patch! Add this cake to the Creepy Popcorn Hands for part of your Halloween party menu.





Shared with:
Momnivore's Dilemma Halloween Link Party
Miz Helen's Full Plate Thursday
Something Swanky Sweet Treats Thursday
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Creepy Popcorn Hands

The treat I made today is like one that I made last year for my grandson Landon's Fall Festival at his school. I made a big basketful of these Creepy Popcorn Hands last year, and they were sold in the "Country Store" at the Fall Festival. These are also a cute and quick project to put together for parties, bake sales, or class treats.










Creepy Popcorn Hands 

1. Assemble supplies you will need - plastic food service gloves, popcorn, candy corn, ribbon, and spider rings.
2. Pop the popcorn, either microwave popcorn or the old fashioned way, it's up to you.
3. Insert one candy corn at the end of each finger to represent fingernails, then begin to stuff the plastic glove with popcorn.
4. After the glove is full of popcorn, tie some colorful ribbon at the top to close it.
5. Last, put a plastic spider ring on one of the fingers and you are done!


To make the Creepy Popcorn Hands, you will need flat plastic food service gloves - NOT latex gloves.


Other items needed for this project are popcorn, candy for fingernails, plastic rings, and ribbon.
Today I made only one 3.3 ounce bag of microwave popcorn, and it filled 3 gloves.





 It only takes a few minutes and you can have Creepy Popcorn Hands!





Shared with:
Goodbye City Hello Suburbs Workshop Wednesday
Momnivore's Dilemma Halloween Link Party 
It's a Keeper Thursday
Jane Deere Fusion Friday 
Bacon Time with the Hungry Hypo Halloween and Fall Recipes and Crafts
The treat I made today is like one that I made last year for my grandson Landon's Fall Festival at his school. I made a big basketful of these Creepy Popcorn Hands last year, and they were sold in the "Country Store" at the Fall Festival. These are also a cute and quick project to put together for parties, bake sales, or class treats.










Creepy Popcorn Hands 

1. Assemble supplies you will need - plastic food service gloves, popcorn, candy corn, ribbon, and spider rings.
2. Pop the popcorn, either microwave popcorn or the old fashioned way, it's up to you.
3. Insert one candy corn at the end of each finger to represent fingernails, then begin to stuff the plastic glove with popcorn.
4. After the glove is full of popcorn, tie some colorful ribbon at the top to close it.
5. Last, put a plastic spider ring on one of the fingers and you are done!


To make the Creepy Popcorn Hands, you will need flat plastic food service gloves - NOT latex gloves.


Other items needed for this project are popcorn, candy for fingernails, plastic rings, and ribbon.
Today I made only one 3.3 ounce bag of microwave popcorn, and it filled 3 gloves.





 It only takes a few minutes and you can have Creepy Popcorn Hands!





Shared with:
Goodbye City Hello Suburbs Workshop Wednesday
Momnivore's Dilemma Halloween Link Party 
It's a Keeper Thursday
Jane Deere Fusion Friday 
Bacon Time with the Hungry Hypo Halloween and Fall Recipes and Crafts
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Rocky Road Cheesecake

This delicious Rocky Road Cheesecake has it all -  chocolate, peanuts, marshmallows - and it's a no-bake version! It took practically no time to put this pie together this morning and get it into the refrigerator to chill.



The recipe for this pie comes from Kraft Philadelphia Classic Recipes cookbook. I found this little cookbook when I was in Little Rock last week and went to the book fair at school with Ginger and Charlie. I couldn't see any point in going to a book fair without buying a cookbook, especially after noting that this one was exclusively cream cheese recipes.



Rocky Road Cheesecake
3 squares semi-sweet baking chocolate, divided
2 packages (8 ounces each) cream cheese, softened
1/3 cup sugar
1/4 cup milk
2 cups thawed Cool Whip whipped topping
3/4 cup miniature marshmallows
1/3 cup chopped cocktail peanuts
1 Oreo pie crust (6 ounces)

Microwave 1 of the chocolate squares in a small microwaveable bowl on HIGH 1 minute; stir until chocolate is completely melted. Set aside. Beat cream cheese, sugar, and milk in a large bowl with an electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping, marshmallows, and peanuts. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture. Spoon into crust. Refrigerate 4 hours or until set. Garnish as desired. Store leftover cheesecake in refrigerator.


This recipe uses a convenient premade Oreo crust.



I sprinkled the top of the pie with chocolate jimmies, then chilled before serving.


Top with a little Cool Whip and serve!




This recipe was shared with:
Naptime Creations Tasty Tuesday
Jam Hands Recipe Sharing Monday 
Crazy for Crust Crazy Sweet Tuesday 
Lady Behind the Curtain Cast Party Wednesday
This Chick Cooks These Chicks Cooked  
Miz Helen's Full Plate Thursday 
Something Swanky Sweet Treats Thursday
It's a Keeper Thursday  
Talking Dollars and Cents Sweet Temptations
Momnivore's Dilemma Creative Juice Thursday  
Not Your Ordinary Recipes Foodie Friday
Jane Deere Fusion Friday  
Fat Camp Friday 
Sugar Bananas
Sweet as Sugar Cookies Sweets for a Saturday  
A Well Seasoned Life Sweet Indulgences Sunday 
Your Recipe My Kitchen
This delicious Rocky Road Cheesecake has it all -  chocolate, peanuts, marshmallows - and it's a no-bake version! It took practically no time to put this pie together this morning and get it into the refrigerator to chill.



The recipe for this pie comes from Kraft Philadelphia Classic Recipes cookbook. I found this little cookbook when I was in Little Rock last week and went to the book fair at school with Ginger and Charlie. I couldn't see any point in going to a book fair without buying a cookbook, especially after noting that this one was exclusively cream cheese recipes.



Rocky Road Cheesecake
3 squares semi-sweet baking chocolate, divided
2 packages (8 ounces each) cream cheese, softened
1/3 cup sugar
1/4 cup milk
2 cups thawed Cool Whip whipped topping
3/4 cup miniature marshmallows
1/3 cup chopped cocktail peanuts
1 Oreo pie crust (6 ounces)

Microwave 1 of the chocolate squares in a small microwaveable bowl on HIGH 1 minute; stir until chocolate is completely melted. Set aside. Beat cream cheese, sugar, and milk in a large bowl with an electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping, marshmallows, and peanuts. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture. Spoon into crust. Refrigerate 4 hours or until set. Garnish as desired. Store leftover cheesecake in refrigerator.


This recipe uses a convenient premade Oreo crust.



I sprinkled the top of the pie with chocolate jimmies, then chilled before serving.


Top with a little Cool Whip and serve!




This recipe was shared with:
Naptime Creations Tasty Tuesday
Jam Hands Recipe Sharing Monday 
Crazy for Crust Crazy Sweet Tuesday 
Lady Behind the Curtain Cast Party Wednesday
This Chick Cooks These Chicks Cooked  
Miz Helen's Full Plate Thursday 
Something Swanky Sweet Treats Thursday
It's a Keeper Thursday  
Talking Dollars and Cents Sweet Temptations
Momnivore's Dilemma Creative Juice Thursday  
Not Your Ordinary Recipes Foodie Friday
Jane Deere Fusion Friday  
Fat Camp Friday 
Sugar Bananas
Sweet as Sugar Cookies Sweets for a Saturday  
A Well Seasoned Life Sweet Indulgences Sunday 
Your Recipe My Kitchen
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Pumpkin Seed Crusted Tilapia



It's another Secret Recipe Club Reveal Day! I was so excited to find this great recipe on Jane Deere's blog. She has a beautiful blog, and lots of great recipes, but this one was especially enticing to me as I recently ordered a similar dish at a restaurant. I love being able to recreate restaurant dishes at home, so out of all Jane's recipes, I had to select this one.

And the bonus? It is QUICK and EASY to prepare! And good for you!

Start by combining the chopped pumpkin seeds,



butter, cheese, garlic, chives,



and cayenne.



Mix this up to combine all the ingredients. Place the fish on a greased baking sheet, then spread with the mayo.



Press the seed mixture onto each filet.



That's it! Now all you have to do is bake it for 20-25 minutes or until it flakes easily with a fork.



This is a great weeknight recipe to have in your repertoire, and would be equally wonderful served to company.

There are a lot more recipes featured today to explore. See the links below!

One year ago: Peanut Butter Cupcakes
Two years ago: Caramel Banana Sundaes

Pumpkin Seed Crusted Tilapia

1/2 cup pumpkin seeds, toasted and chopped
1/2 cup grated Parmesan
2 Tbsp. butter, softened
2 cloves garlic, minced
1 tsp. dried chives
1/2 tsp. cayenne pepper
2 Tbsp. mayonnaise (light is ok)
6-6 ounce tilapia fillets

In a small bowl, combine pumpkin seeds, parmesan, garlic, chives, cayenne pepper and butter. Mix well.

Place fish, skin side down, on a greased cookie sheet. Spread mayonnaise evenly over fish. Sprinkle evenly with crumb mixture, lightly pressing into fish.

Bake at 400 for 20-25 minutes or until fish flakes with a fork. Serves 6.





It's another Secret Recipe Club Reveal Day! I was so excited to find this great recipe on Jane Deere's blog. She has a beautiful blog, and lots of great recipes, but this one was especially enticing to me as I recently ordered a similar dish at a restaurant. I love being able to recreate restaurant dishes at home, so out of all Jane's recipes, I had to select this one.

And the bonus? It is QUICK and EASY to prepare! And good for you!

Start by combining the chopped pumpkin seeds,



butter, cheese, garlic, chives,



and cayenne.



Mix this up to combine all the ingredients. Place the fish on a greased baking sheet, then spread with the mayo.



Press the seed mixture onto each filet.



That's it! Now all you have to do is bake it for 20-25 minutes or until it flakes easily with a fork.



This is a great weeknight recipe to have in your repertoire, and would be equally wonderful served to company.

There are a lot more recipes featured today to explore. See the links below!

One year ago: Peanut Butter Cupcakes
Two years ago: Caramel Banana Sundaes

Pumpkin Seed Crusted Tilapia

1/2 cup pumpkin seeds, toasted and chopped
1/2 cup grated Parmesan
2 Tbsp. butter, softened
2 cloves garlic, minced
1 tsp. dried chives
1/2 tsp. cayenne pepper
2 Tbsp. mayonnaise (light is ok)
6-6 ounce tilapia fillets

In a small bowl, combine pumpkin seeds, parmesan, garlic, chives, cayenne pepper and butter. Mix well.

Place fish, skin side down, on a greased cookie sheet. Spread mayonnaise evenly over fish. Sprinkle evenly with crumb mixture, lightly pressing into fish.

Bake at 400 for 20-25 minutes or until fish flakes with a fork. Serves 6.



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Apricot-Pineapple Muffins

On Friday I was in Little Rock celebrating Grandparents' Day by having lunch at school with Ginger and Charlie. I also spent the night with them so their parents could go out to eat and go to a movie. That evening the children and I baked some fruit-filled muffins. These Apricot-Pineapple Muffins are not going to win any beauty contests, but they rank high in the taste category. The recipe is from the Busy Woman's Quick and Easy Recipes cookbook.







Apricot-Pineapple Muffins
1/3 cup very finely cut dried apricots
1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg
1 (8 ounce) can crushed pineapple with juice
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick-rolled oats

Preheat oven to 350 degrees F. Prepare a muffin pan by spraying with nonstick cooking spray or use paper liners. With a mixer, cream butter and sugar; add egg and pineapple and beat well. Add flour, baking soda, salt, and oats; mix well. Fold in apricots. Spoon into prepared muffin pan. Bake for 20 minutes. Makes 12 muffins.

Bake muffins for 20 minutes.


These muffins may look pretty plain on the outside . . .


. . . but with the oats, apricots, and pineapple, there's a lot going on inside these muffins!



This recipe was shared with:
Muffin Monday
This Chick Cooks These Chicks Cooked
Bake With Bizzy
On Friday I was in Little Rock celebrating Grandparents' Day by having lunch at school with Ginger and Charlie. I also spent the night with them so their parents could go out to eat and go to a movie. That evening the children and I baked some fruit-filled muffins. These Apricot-Pineapple Muffins are not going to win any beauty contests, but they rank high in the taste category. The recipe is from the Busy Woman's Quick and Easy Recipes cookbook.







Apricot-Pineapple Muffins
1/3 cup very finely cut dried apricots
1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg
1 (8 ounce) can crushed pineapple with juice
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick-rolled oats

Preheat oven to 350 degrees F. Prepare a muffin pan by spraying with nonstick cooking spray or use paper liners. With a mixer, cream butter and sugar; add egg and pineapple and beat well. Add flour, baking soda, salt, and oats; mix well. Fold in apricots. Spoon into prepared muffin pan. Bake for 20 minutes. Makes 12 muffins.

Bake muffins for 20 minutes.


These muffins may look pretty plain on the outside . . .


. . . but with the oats, apricots, and pineapple, there's a lot going on inside these muffins!



This recipe was shared with:
Muffin Monday
This Chick Cooks These Chicks Cooked
Bake With Bizzy
reade more... Résuméabuiyad
at No comments:
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