APRICOT-OATMEAL MUFFINS
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
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 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
FANTASTIC APRICOT MUFFINS
These muffins ar so fruity and moist. Wonderful for breakfast with tea or coffee, for brunch with an omelet, or so good as an afternoon snack.
Provided by Debster
Categories Quick Breads
Time 18m
Yield 12 muffins
Number Of Ingredients 10
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.
Nutrition Facts : Calories 268.6, Fat 10.9, SaturatedFat 5.3, Cholesterol 20.3, Sodium 296.4, Carbohydrate 40.9, Fiber 1.9, Sugar 22.8, Protein 3.6
APRICOT MUFFINS
Add a special touch to classic cinnamon streusel muffins by including fruit.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- In medium bowl, stir Muffin Mix, milk, oil, eggs, apricots, raisins and 1 teaspoon of the orange peel just until blended. Divide batter among muffin cups (each about two-thirds full). In small bowl, stir together Streusel and remaining 1/2 teaspoon grated orange peel; sprinkle over batter.
- Bake 18 to 22 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 240 mg, Sugar 22 g, TransFat 1 g
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