Oat Muffins with a Toasty Twist: Apricots, Dates, and Walnuts

Ingredients

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 pinch ground allspice
• ½ cup butter, melted and cooled
• 1 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract

Directions

Heat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners. Spread the oats out on a baking sheet with a rim and pop them in the oven for about 5 to 8 minutes, until they’re nicely toasted and smell amazing. In a large bowl, combine the toasted oats with the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice. Stir in the walnuts, chopped apricots, and dates. In a separate bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract. Pour this wet mixture into the dry ingredients and gently mix until just combined—don’t overdo it. Spoon the batter into your prepared muffin tin, filling each cup about two-thirds full. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to finish cooling.