Blue Ribbon Baker, Marjorie Johnson, stopped by to make something nice and sweet for Louie!

Apricot Pecan Oatmeal Muffins

Batter:
1 cup quick cooking oats
1 cup buttermilk
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
½ tsp salt
½ cup dried apricots, chopped
½ cup chopped pecans
1/3 cup vegetable oil
1 egg
½ cup brown sugar, firmly packed

In a bowl place oats and buttermilk.  Stir to combine.  Cover and let stand for 20-30 minutes.

In a large bowl sift together flour, baking powder, bakin soda and salt.  Stir in apricots and pecans.

Add oil, egg, and brown sugar to the oatmeal mixture and combine well.  Pour the oatmeal mixture into the flour mixture.  Stir just to moisten the dry ingredients.  It will look lumpy.

Divide batter into 12 greased muffin cups.  Bake in a preheated oven at 375 degrees for 20 to 25 minutes.  Remove muffins from muffin tin and cool on a wire rack.

Makes 12 muffins.