An Apricot Weekend

My dear blog friends it has been way too long since I last posted. Thanks to a dear friend for the motivation this evening to write a new blog post. Where does time go these days?! Is it just me or does it seem to fly? I've had an apricot kind of weekend. You may ask what is an apricot weekend? Well it seems to be the theme I had going although it was entirely unplanned.

One of my favorite rose bushes is in full bloom of beautiful rich apricot colored roses. They are at the end of my rose garden and I pass them every day and they are so fragrant! 

I made some apricot pineapple jam yesterday. I saw beautiful apricots in the produce section of my local market and couldn't resist them. I'm still learning the tricks to making perfect jam but this tastes so good it doesn't matter if it's perfect or not! The little daisy is a new crochet project I'm working on. More pics of that to come. 

 This evening I made some 'Wholesome Whole Grain Muffins.' These are truly one of the most delicious muffins I've had! They are filled with apricot filling and serious delicious. I made them with chopped pecans which added to their wholesomeness. Ha ha but it made them even more delicious.

You can see a tiny bit of the apricot filling in this pic! This is the filling I used and it also would be good with cherry or raspberry. I think I'll have a cherry kind of day next time I make them!

I'm thrilled to share this recipe with you!

Wholesome Whole Grain Muffins

1 cup oats (old -fashioned uncooked)

1 cup whole wheat flour (or white)

1/2 cup brown sugar

1/3 cup wheat germ

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

1 1/2 tsp grated orange peel

1/4 tsp cardamon (optional)

1 egg lightly beaten

1 cup low-fat milk

1/4 cup vegetable oil

1/4 cup  fruit spread (I used about 1/2 can of the apricot cake and pastry filling by Solo) 

finely chopped nuts (I used pecans but you could use walnuts or is optional)

Heat oven to 400 degrees. Spray 12 muffin cups with non-stick spray. Set aside.

In large bowl, combine oats, flour, brown sugar, wheat germ, baking powder, orange peel, cinnamon, and salt, nuts; mix well. Combine egg, milk and oil- mix well. Add to dry ingredients all at once; mix just until blended. (Batter will be thin) Fill each muffin cup 13/ full with batter. Carefully spoon 1 teaspoon apricot fruit spread in center of each muffin cup. Spoon remaining batter over fruit spread, dividing equally over all muffins. Bake 20 to 22 minutes or until golden brown. Let stand 10 minutes (if you can!) Serve warm or cool. Yummy!!!

Have a wonderful Sunday and to my dearest sweet friend thank you for inspiring me to get back to writing my blog regularly! I have missed it and all of my blog friends too.

~Tanya

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