Source: Betty Crocker Fall Baking

3/4 cup all purpose flour

1/2 cup quick cooking or old fashioned oats

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon packed brown sugar

1/3 cup milk

3 Tablespoons vegetable oil

1/2 teaspoon vanilla

1 egg

1/3 cup finely chopped dried apricots

1 Tablespoon  quick cooking or old fashioned oats, if desired

Heat oven to 400F Grease bottoms of only 6 regular size muffin cups with shortening or cooking spray, or line with paper baking cups

In medium bowl, mix flourm=, 1/2 cup oats, the baking powder and salt. In small bowl mix brown sugar, milk, vanilla, and eggwith fork or wire whish until blended. Stir milk mixture into flour mixture until just floured is moistened, Fold in apricots. Divide evenly among muffin cups. Sprinkle each with about 1/2 oats.

Bake 23-25 minutes or until toothpicks inserted in center comes out clean, remove from cooling pan to rack, Serve warm or cool.