APRICOT BREAKFAST MUFFINS
Provided by Food Network
Time 25m
Yield 6 muffins
Number Of Ingredients 10
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
Make and share this Apricot Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Combine apricot pieces and lemon juice. Cream shortening and sugar, beat in egg and stir in apricots.
- Sift flour, baking powder, salt and nutmeg; add to first mixture alternately with milk.
- Add chopped nuts with last portion of flour.
- Fill greased muffin tins two thirds full.
- Sprinkle a little granulated sugar on top of each muffin.
- Bake about 20 minutes at 350 degrees F.
- Makes 12 muffins.
Nutrition Facts : Calories 149.9, Fat 6.6, SaturatedFat 1.5, Cholesterol 16.2, Sodium 166.4, Carbohydrate 20.6, Fiber 0.8, Sugar 9.7, Protein 2.6
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 :
APRICOT & GINGER MUFFINS
Make and share this Apricot & Ginger Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 35m
Yield 12 muffins.
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, prepare pans.
- In a large bowol sift together, flour, sugar, baking powder, salt& ginger.
- Combine egg, milk, melted butter, grated peel& chopped apricots.
- Add dry mix to wet mix until just combined.
- Spoon into pans& bake for 20 to 25 minutes.
BLUEBERRY APRICOT MUFFINS
These blueberry muffins have apricot preserves added. A cup of tea and one of these muffins...what a great beginning of the day.
Provided by Aroostook
Categories Quick Breads
Time 35m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F.
- Grease and flour tins.
- Cream butter, eggs and sugar.
- Blend in preserves and milk.
- Add combined dry ingredients, mixing just until moistened.
- Fold in blueberries.
- Spoon into greased and floured muffin tins, filling each cup 2/3 full.
- Bake for 25 minutes or until lightly browned.
Nutrition Facts : Calories 206.8, Fat 6.2, SaturatedFat 3.6, Cholesterol 38, Sodium 263.6, Carbohydrate 36, Fiber 0.8, Sugar 14.9, Protein 3.1
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
GIANT FLOURLESS CHOCOLATE CASHEW MUFFINS
I love to make these in a giant muffin pan (that holds six, instead of the usual 12) for a fabulous oversized muffin, but you can also make them in a regular muffin tin or even a loaf pan.
Provided by Alejandra Ramos
Categories main-dish
Time 40m
Yield Makes 6 giant muffins (or 12 regular muffins)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease a 6-cup jumbo muffin tin with nonstick cooking spray.
- Microwave the cashew butter in 30-second increments until it is slightly warm and easy to stir.
- Beat together the cashew butter and eggs with an electric mixer fitted with the paddle attachment until smooth and fluffy, about 5 minutes. Beat in the maple syrup, cocoa powder, vanilla, baking soda and salt until the mixture is smooth, thick and glossy (like a brownie batter).
- Pour the batter into the prepared muffin tin and bake until the muffins puff up, the tops are cracked and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.
APRICOT/RAISIN MUFFINS WITH CASHEW TOP
Make and share this Apricot/Raisin Muffins With Cashew Top recipe from Food.com.
Provided by Derf2440
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Whisk together water and instant powdered milk; set aside.
- Cream butter, sugar and egg together, until smooth; add reconstituted milk, lemon zest and juice, mix thoroughly.
- In another bowl combine flour, baking powder, baking soda, salt, coriander, raisins and apricots; mix well.
- Make a well in the middle of the dry ingredients; pour wet ingredients into the well; stir just enough to moisten, batter should be lumpy.
- Either spray a 12 cup muffin tin with veggie spray or place a cupcake paper in each cup.
- Fill each cup with 1/12 of the batter.
- Sprinkle top of each muffin with chopped cashews.
- Bake at 400°F for 25 to 30 minutes or until a toothpick stuck in centre of muffin comes out clean.
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