Apricot Breakfast Muffins Recipes

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APRICOT-OATMEAL MUFFINS



Apricot-Oatmeal Muffins image

Sweet bits of dried apricots balance the hearty texture of oats in mouth-watering muffins.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 11

3/4 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 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

Steps:

  • Heat oven to 400°F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
  • In medium bowl, mix flour, 1/2 cup oats, the baking powder and salt. In small bowl, mix brown sugar, milk, oil, vanilla and egg with fork or wire whisk until blended. Stir milk mixture into flour mixture just until flour is moistened. Fold in apricots. Divide evenly among muffin cups. Sprinkle each with about 1/2 teaspoon oats.
  • Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool.

Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 200 mg, Sugar 22 g, TransFat 0 g

APRICOT BREAKFAST MUFFINS



Apricot Breakfast Muffins image

Provided by Food Network

Time 25m

Yield 6 muffins

Number Of Ingredients 10

Crisco® Original No-Stick Cooking Spray
1 cup Pillsbury BEST® All Purpose Flour
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 tsps. baking powder
1/4 tsp. salt
1 large egg
2 tbsps. Crisco® Pure Canola Oil
2 tbsps. skim milk
1/2 cup Smucker's® Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins
1/4 tsp. almond extract

Steps:

  • HEAT oven to 350 degrees F. Coat 6 muffin cups with no-stick spray.
  • COMBINE flour, SPLENDA® Granulated Sweetener, baking powder and salt in medium mixing bowl.
  • BEAT together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.
  • BAKE 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.
  • SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.

APRICOT MUFFINS



Apricot Muffins image

"Fruity and fantastic" is how Ruth Bolduc of Conway, New Hampshire describes these pretty, moist muffins.

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 10

1 cup chopped dried apricots
1 cup boiling water
1 cup sugar
1/2 cup butter, softened
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1/2 cup chopped nuts

Steps:

  • Soak apricots in water for 5 minutes. In a large bowl, cream sugar and butter until fluffy. Add sour cream; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Drain apricots, discarding liquid. Fold apricots, orange zest and nuts into batter. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack.

Nutrition Facts :

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