3/4 cup (180 ml) quick cooking rolled oats

1/3 cup (75 ml) wheat germ

1 3/4 cups (430 ml) unbleached all-purpose flour

3/4 cup (180 ml) brown sugar

1 1/2 teaspoons (7.5 ml) baking powder

2 teaspoons (10 ml) ground cinnamon

1 cup (250 ml) dried apricots, diced

2 eggs, lightly beaten

1/2 cup (125 ml) vegetable oil

3/4 cup (180 ml) buttermilk

3/4 cup (180 ml) unsweetened applesauce

With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line 12 muffin tins with paper cups or oil thoroughly.

In a food processor, grind the rolled oats into powder. Place into a large bowl with all the dry ingredients and apricots.

In another bowl, combine the eggs, oil, buttermilk, and applesauce with a whisk. Pour over the dry ingredients and stir gently with a spatula until the flour is just moistened.

Spoon the batter into the cups. Bake for 20 to 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Unmould and cool on rack.

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