Ingredients
2 cups flour
1 cup rolled oats
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 can (15 1/4 oz) apricot halves
2 eggs, beaten
1/4 cup oil
1 tsp vanilla
Preparation
Combine dry ingredients; mix well. Drain apricots, reserving 1/2 cup syrup. Coarsely chop apricots. Add reserved syrup, apricots, eggs, oil, and vanilla to dry ingredients. Stir until flour is moistened. Fill greased muffin cups to top. Bake at 375 for 30 minutes or until golden. Server warm.
