Apricot and Oat Muffins | SPC

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