Apricot Muffins | RICARDO

Ingredients

• 3/4 cup (75 g) quick-cooking oats
• 1 3/4 cups (265 g) unbleached all-purpose flour (see note)
• 3/4 cup (160 g) brown sugar
• 1/3 cup (40 g) wheat germ
• 1 1/2 tsp baking powder
• 2 tsp ground cinnamon
• 1 cup (200 g) dried apricots, diced
• 2 eggs, lightly beaten
• 3/4 cup (180 ml) unsweetened applesauce
• 3/4 cup (180 ml) buttermilk
• 1/2 cup (125 ml) vegetable oil