Apricot Orange Yogurt Muffins Recipes

APRICOT ORANGE YOGURT MUFFINS

Steps:

• In large mixing bowl whisk together the flour, sugar, baking powder, nutmeg, baking soda and salt.
• In separate bowl whisk together eggs, yogurt and butter and pour over dry ingredients.
• Sprinkle with apricots and orange rind.
• Stir just until dry ingredients are moistened.
• Scoop into greased or paper lined muffin cups, filling to top.
• Bake in centre of 375 oven for about 20 minutes or until golden and tops are firm to the touch.
• Let stand for 5 minutes before serving warm.

ORANGE YOGURT MUFFINS

Steps:

• In a small saucepan, combine 1/4 cup sugar, orange zest and water. Cook and stir over low heat for 3-5 minutes or until sugar is dissolved. Add butter; stir until melted. Remove from the heat; set aside. , In a large bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. In another bowl, whisk the eggs, yogurt, milk and reserved butter mixture. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill each with a scant 1/4 cup of batter. Bake at 375° for 13-18 minutes or until a toothpick comes out clean. Combine glaze ingredients; spoon about 1-1/2 teaspoons over each warm muffin. Remove from pans to wire racks.

FANTASTIC APRICOT MUFFINS

Steps:

• Soak apricots in boiling water for 5 minutes.
• In a large mixing 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 peel and nuts into batter.
• Fill greased or paper-lined muffin tins 3/4 full.
• Bake at 400 degrees for 18-20 minutes or until muffins test done.
• Cool 10 minutes before removing to a wire rack.

ORANGE YOGURT MUFFINS

Steps:

• Preheat oven to 375F (190C) and butter or spray standard muffin tins.
• Finely grate the zest from the oranges (zest only the bright orange portion of the peel)- you will end up with approximately 1/4 c of zest.
• In a small saucepan, combine the zest, first 1/4 cup of sugar and the water; stir together over medium heat for about 2 minutes until sugar dissolves.
• Add the butter and stir until melted, about 1 minute more.
• Set aside orange zest mixture.
• In a medium bowl, stir together the flour, baking powder, baking soda, salt and the second 1/4 cup of sugar.
• In a large bowl, whisk together the eggs, yogurt, milk and reserved orange zest mixture until smooth.
• Add the flour mixture and stir just until blended (do not overmix).
• Spoon into prepared muffin tins, filling each cup three-quarters full.
• Bake for 15-20 minutes, or until pick inserted in center comes out clean.
• Cool in tins for 3-5 minutes and then remove and cool completely on wire rack.
• ****FOR GLAZE****.
• Combine all the ingredients for the glaze in a small bowl and whisk together briskly until smooth and very well blended.
• If glaze is too stiff, beat in a few more drops of orange juice.
• Brush or spoon over the muffins while they are still a bit warm.
• You will end up with almost 1/2 cup of glaze which should be enough for the 18 muffins.

APRICOT MUFFINS

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.

APRICOT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
• In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
• Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

NUTTY APRICOT MUFFINS

Steps:

• In a small bowl, combine apricots and water. Let stand 5 minutes. Drain well and set aside. In a large bowl, cream butter and sugar until fluffy. Add sour cream and mix well. Combine dry ingredients and add to butter mixture. Mix on low only until combined. Fold in orange peel, nuts and apricots. Batter will be very stiff. Spoon into well-greased muffin tins, filling each cup almost to the top. Bake at 400° for 18-20 minutes or until done. Combine sugar and orange juice; dip tops of warm muffins in mixture.

ORANGE MUFFINS WITH APRICOTS & CRANBERRIES

Steps:

• Preheat oven to 350 degrees. Prepare muffin pans by spraying with oil or use paper liners. This recipe seems to make more than 12.
• Combine first six ingredients. Can replace 1/4°C wheat germ with additional 1/4°C whole wheat flour.
• Add butter until mixture is crumbly.
• Stir in the sugar.
• In a separate bowl, combine orange juice & egg.
• Add to flour mixture just until blended. Dough will be stiff.
• Add cranberries and apricots.
• Fill muffin cups 3/4 full.
• Bake 18 minute until a toothpick comes out clean when inserted into a muffin.
• Cool 5 minutes & then remove from pan & completely cool on rack.