Apricot and Oat Muffins
Apricot and Oat Muffins - 2 1/4 cups all-purpose flour - 3/4 cup old fashioned oats - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon fine
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Cooking tools:
- Muffin tin
- Cupcake liner
- Cooling rack
- Toothpick
- Chef's knife
- Cutting board
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Saucepan
- Spatula
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup old fashioned oats
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 cup raw sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup buttermilk, at room temperature
- 1 1/2 cups chopped Goulburn Valley Apricots
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