Apricotpecanmuffins Recipes

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.

APRICOT-PECAN MUFFINS

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.

APRICOT CRANBERRY MUFFINS

Steps:

• Heat oven to 400degreesF. Line 12 regular-size muffin cups with paper baking cups.
• In large bowl, stir all ingredients just until moistened. Divide batter evenly among muffin cups.
• Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan.

APRICOT BREAKFAST MUFFINS

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-OATMEAL MUFFINS

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.

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.

APRICOT OAT MUFFINS

Steps:

• In a bowl, combine the flour, oats, sugars, baking powder, pumpkin pie spice and salt. In another bowl, combine milk, oil and egg substitute until blended; stir into dry ingredients just until blended (batter will be thin). Fold in the apricots and walnuts., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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.

APRICOT MUFFINS

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.