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These muffins are super-moist and flavorful - the perfect start to any morning, but especially a  busy morning. With very little sugar and no white flour, they're also a healthier choice. I'll be  making them for Christmas morning in anticipation of a food-filled day. Mixing the dry ingredients  the night before helps to speed preparation, and with a 20 minute bake time, they're ready fast.

Morning Muffins

Hands-On Time: 5 minutes
Ready In: 25 minutes
Serves: Makes 12 muffins

Ingredients:

1 cup sour milk*
1/2 cup applesauce
1/4 cup (1/2 stick) butter - melted
1 teaspoon vanilla extract
1 egg
1/3 cup packed brown sugar
1/2 cup oat flour**
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup instant oats
1/4 cup dried apricots - chopped
1/4 cup almonds - chopped

Directions:

1. Preheat oven to 350 degrees F and grease 12 muffin cups.
2. Combine sour milk, applesauce, butter, vanilla extract, egg and brown sugar and blend well.
3. Stir together oat flour, wheat flour, baking soda and cinnamon.
4. Add flour mixture to wet mixture and blend well.
5. Fold in oats, almonds and apricots.
6. Fill muffin tins. These do not rise very high, so a full muffin cup is fine.
7. Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

*Sour milk is easy to make - add a tablespoon of vinegar to a one cup measure and fill to the top  with milk. Let stand for 5 minutes.
**Oat flour doesn't need to be bought - make your own by pureeing instant oatmeal in the blender  until a fine dry powder is formed.