Plum And Apricot Jam Muffins 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.

JAM MUFFINS, APRICOT ETC

Steps:

• Preheat the oven at 200°C (400°F).
• Sift the flour, baking powder and salt together into a baking bowl. Make a hollow in the dry ingredients. Beat the eggs and milk together and add with melted butter into the middle of the dry ingredients mixing just enough to moisten the mixture.
• Spoon a largish tablespoon of the mixture into the bottom of the muffin form,making certain that it covers the bottom of the muffin form. Make a small hollow in the middle if the muffin mixture and set a teaspoon of apricot jam into the hollow, try not to let the jam run out to the sides very much.
• Cover the apricot jam with another spoonful of the muffin mix and run a clean finger around it so that the jam is as enclosed by the muffin mixture as possible.
• Bake at 200°C (400°F) for 15 minutes or until cooked.
• Ease the muffins out of the form while warm and put onto a wire rack to cool.
• Once cool, dust the tops with powdered sugar.

PLUM AND APRICOT JAM MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin with baking spray.
• Combine pastry and all-purpose flours, sugar, baking powder, and cinnamon in a medium mixing bowl; stir until well blended.
• Put plums in a large bowl with jam and eggs. Beat with an electric mixer until well combined. Slowly add dry ingredients and mix until flour is totally absorbed into the batter. Drop batter into the prepared muffin cups.
• Bake in the preheated oven until nicely browned on top, about 20 minutes. Cool in the tin for 10 minutes. Transfer to a plate to cool completely.

PLUM JAM MUFFINS

Steps:

• Combine the flour, sugar, baking powder and salt in a large bowl. Make a well in the center of the mixture. Combine the egg, milk and oil, then add the mixture to the dry ingredients. Stir until just moistened and no flour streaks remain. Spoon into muffin tins, that have been coated with a non-stick spray, filling each cup ⅔ full. Spoon 1 teaspoon of the plum jam into the center of each filled muffin cup. Bake at 375℉ (190℃) Fahrenheit for 20 minutes or until golden brown. Serve warm.

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 MUFFINS

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.

APRICOT OATMEAL MUFFINS

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.

JAM-DANDY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• In a mixing bowl, combine flour, sugar, baking powder, salt, and nutmeg. Cut in shortening until particles are fine and about the size of peas.
• Add milk and egg; mix just until thoroughly blended. There will probably be lumps.
• Spoon into a greased muffin tin or paper liners. Place 1 teaspoon of jam on top of each muffin, pressing into batter slightly.
• Sprinkle with the chopped nuts. Bake for 20-25 minutes or until the tops spring back when touched lightly.
• Serve warm. These can also be drizzled with powdered sugar glaze for added sweetness.

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.