Oatmeal and Apricot Jam Muffins

Growing up, my mom would often get up before six o’clock in the morning to whip up a batch of homemade muffins for our family breakfast before school. So naturally, when I was feeling a little homesick this past weekend I decided to try my hand at a little muffin magic hoping it would taste a bit like home.  The following is a variation on a recipe that I found on Baking Obsession– the apricot jam and slivered almonds add a slightly Lebanese twist.

Oatmeal and Apricot Jam Muffins

Dry Ingredients:

  • 1 c. quick cooking oats
  • 1 c. all-purpose flour
  • 1/4 c. Demerara
  • 1/8-1/4 c. granulated sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon

Wet Ingredients:

  • 6 oz. (1/2 c.) apricot jam (warmed slightly if refrigerated)
  • 1/2 c. plain yogurt (*I used the Lebanese Laban)
  • 1/4 c. vegetable oil
  • 2 eggs
  • 1 tsp. pure vanilla extract


  • slivered almonds


Mix dry ingredients and wet ingredients separately, then combine being careful not to over-stir.  The batter should be slightly lumpy.  Pour into greased or papered muffin tins (fill each tin about 2/3 full) and garnish each muffin with a few slivered almonds.  Bake at 375 degrees F for 15-20 minutes.

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