Good Morning Apricot Muffins | Recipes

Good Morning Apricot Muffins

(14) Ratings:
Prep Time:
Baking Time:
Makes:12 large muffins

Your kids will love waking up to these mouth-watering muffins as much as they loved helping to make them. With a sweet honey and apricot taste, they make for one good morning!


1 1/2 cups 375 mL 100% bran cereal
1 1/4 cups 300 mL low fat plain yogurt
1 egg
1 1/2 tsp 7 mL orange rind, grated
1/2 cup 125 mL orange juice
1/3 cup 75 mL liquid honey
1/4 cup 50 mL Crisco® Vegetable Oil
1/2 cup 125 mL dried apricots, chopped
1 cup 250 mL Robin Hood® Original All Purpose Flour
1 cup 250 mL Robin Hood All Purpose Whole Wheat Flour
2 tsp 10 mL baking powder
1/2 tsp 2 mL baking soda
1/2 tsp 2 mL salt


  1. Preheat oven to 400°F (200°C). Line 12 muffin pans with paperliners. 
  2. Combine cereal and yogurt in large mixing bowl; let stand 5 minutes.
  3. Tip

    Have your kids stir the cereal and yogurt together and set the timer. Do they know why you do this? This softens up the cereal so it will combine with the other ingredients and won’t be crunchy when the muffins are baked.

  4. Stir in egg, orange rind, juice, honey, oil and apricots until well combined.
  5. Tip

    Show your kids a trick that makes it easy to remove the honey from the measuring cup. Measure the oil and add it first, then add the honey to the used measuring cup. The oil will keep it from sticking to the sides so it will come right out.

  6. Mix remaining ingredients in separate large bowl.
  7. Tip

    Pop quiz! Can your helpers tell the difference between the two types of flours? Is one darker than the other? Do they feel different in their hands?

  8. Stir cereal mixture into dry ingredients, just until moistened.
  9. Spoon into prepared muffin cups, filling each to the top.
  10. Bake in preheated oven for about 20 minutes, until golden brown. Cool on rack. Store in airtight container; freeze if desired.

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