Low Fat Apricot Muffins Recipes

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APRICOT MUFFINS



Apricot Muffins image

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

1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
½ teaspoon salt
¼ cup melted butter
¼ cup vegetable oil
1 cup buttermilk
1 egg

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-OATMEAL MUFFINS



Apricot-Oatmeal Muffins image

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

3/4 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup packed brown sugar
1/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
1 egg
1/3 cup finely chopped dried apricots
1 tablespoon quick-cooking or old-fashioned oats, if desired

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 OATMEAL MUFFINS



Apricot Oatmeal Muffins image

"Our family enjoys all types of muffins, including this tempting apricot variety," informs Nelly Smees of Hopewell, Nova Scotia. "I like that they can be stirred together in a jiffy for a breakfast treat or anytime snack."

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 11

2-1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup chopped dried apricots
1/2 cup butter
3/4 cup boiling water
2 large eggs, lightly beaten
1 cup whole milk
2 teaspoons grated orange zest, optional

Steps:

  • In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange zest if desired. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.

Nutrition Facts : Calories 183 calories, Fat 7g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 205mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.

APRICOT MUFFINS



Apricot Muffins image

"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

1 cup chopped dried apricots
1 cup boiling water
1 cup sugar
1/2 cup butter, softened
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1/2 cup chopped nuts

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 :

LOW FAT APRICOT MUFFINS



Low Fat Apricot Muffins image

These are low in calories, low in fat but NOT low in taste. You could use 1/2 cup chopped dried apricots instead of pecans or 1/4 cup of each. I eat mine warm and sprayed with Fat Free Parkay Butter Spray.

Provided by BFit4U

Categories     Quick Breads

Time 45m

Yield 12-18 Muffins

Number Of Ingredients 10

12 ounces apricot preserves
1/2 cup light butter
1/2 cup nonfat milk
1/2 cup Egg Beaters egg substitute
1/4 cup Splenda brown sugar blend
2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped pecans

Steps:

  • Beat butter and Splenda Brown Sugar until light, somewhat fluffy and mixed together in mixer using the whisk/wire beater.
  • Add Apricot Preserves, milk and egg beaters to mixer. Beat until well mixed.
  • In another large bowl sift all dry ingredients except the pecans.
  • Remove mixing bowl from mixer base and add the dry ingredients and pecans to the wet ingredients.
  • Mix together with wooden spoon until the batter comes together and is moistened.
  • Spray muffin pans with baking spray w/ flour (Crisco makes a good one.).
  • Fill each cup 2/3 full.
  • Bake at 350°F for 25-30 minutes or until lightly browned.
  • Makes about 18 muffins or 12 massive ones!

LOW FAT OAT BRAN APRICOT MUFFINS



Low Fat Oat Bran Apricot Muffins image

Make and share this Low Fat Oat Bran Apricot Muffins recipe from Food.com.

Provided by L DJ3309

Categories     Quick Breads

Time 22m

Yield 12 muffins

Number Of Ingredients 11

2 1/4 cups oat bran
1/4 cup firmly packed brown sugar
2 teaspoons cinnamon
1 tablespoon baking powder
1/4 cup egg substitute
1/2 cup fruit juice (orange,apple,prune)
3/4 cup skim milk
2 tablespoons oil
1 medium ripe banana, mashed
1 small apple, grated
1/4 cup chopped dried apricot

Steps:

  • Preheat oven 425 degrees F.
  • Spray muffin tins with pan-spray.
  • (these tend to stick to paper cup cake liners).
  • Mix first 4 ingredients; set aside.
  • Mix egg substitute, juice, milk and oil; add fruit and mix into dry ingredients till just moistened.
  • Pour into prepared muffin tins.
  • Bake 15-17 minutes.

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