APRICOT-PECAN MUFFINS
A fluffy muffin bursting with flavor. This is a great muffin base recipe. I use it for all my muffin baking, just change the ingredients to use what I have on hand. The apricot is so wonderful. People who don't like apricots even ask for more of these.I Usually use my dehydrated apricots but fresh works great also.
Provided by Just Janie
Categories Breads
Time 45m
Yield 12-16 muffins, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Cream together butter and sugar.
- Add vanilla.
- Beat in eggs, one at a time.
- Combine dry ingredients and add to creamed mixture alternately with milk.
- Stir in nuts & apricots.
- Spoon into paper lined or greased muffin pans.
- Bake at 375 for 25 minutes. I have used this recipe for mini-muffins, regular muffins and jumbo muffins.
Nutrition Facts : Calories 302, Fat 15.7, SaturatedFat 6, Cholesterol 57, Sodium 180.8, Carbohydrate 36.9, Fiber 1.9, Sugar 19.1, Protein 4.7
APRICOT-PUMPKIN-PECAN MUFFINS
These delectable muffins make a wonderful homemade holiday gift or are great for a lovely Sunday brunch! From the cookbook Lean and Luscious and Meatless.
Provided by Whisper
Categories Quick Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- Lightly oil 8 muffin cups or spray with a nonstick cooking spray.
- In a large bowl, combine both flours, baking powder, baking soda, cinnamon and cloves; mix well.
- Mix in apricots and pecans.
- In another bowl, combine remaining ingredients.
- Beat with a fork or wire whisk until blended.
- Add to dry mixture, mixing until all ingredients are moistened.
- Divide mixture evenly into prepared muffin cups.
- Bake 15 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Remove muffins to a rack to cool.
Nutrition Facts : Calories 199.5, Fat 6.5, SaturatedFat 0.8, Sodium 224.8, Carbohydrate 32.6, Fiber 3.6, Sugar 13.2, Protein 4.7
APRICOT MUFFINS
These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite!
Provided by Aunt Mamie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.2 g, Cholesterol 26.5 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 258 mg, Sugar 19.3 g
APRICOT MUFFINS
"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
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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