ZUCCHINI AND APRICOT MUFFINS
If you have surplus summer squash, these cinnamony, moist, not-too-sweet whole-wheat muffins are a great place for them. They are great for the camp or school lunchbox. Dried apricots contribute lots of potassium, beta carotene and vitamin A. I used a raw brown cane sugar called muscovado for these, but you can also use turbinado, sold as Sugar in the Raw.
Provided by Martha Rose Shulman
Categories weekday, dessert, side dish
Time 1h
Yield 14 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Oil muffin tins. The recipe makes about 14 1/2-cup muffins.
- Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a medium or large bowl, whisk together the oil, eggs, sugar, milk and vanilla. Quickly whisk in the sifted dry ingredients. Fold in the grated zucchini and the dried apricots. Fill muffin tins about 3/4 full.
- Bake 20 to 25 minutes, until the muffins are brown on the edges and a tester comes out clean. Remove from the heat and allow to cool for 10 minutes in the tin, then remove from the tins and allow to cool on a rack.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 167 milligrams, Sugar 10 grams, TransFat 0 grams
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
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-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
"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 :
CHOCO-APRICOT MUFFINS
This was published in Cook's Country (Feb/March 2008 edition) and was a runner up in a muffin contest. Kudos go to Joyce Hart from Prior Lake, MN, for coming up with this excellent muffin recipe I just test drove this evening. This is truly a wonderful muffin!
Provided by Marz7215
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F.
- Grease and flour 12 cup muffin tin.
- In a large bowl whisk the first 6 ingredients. In a small bowl mix the sour cream, melted butter, eggs and extracts until smooth. Add the wet ingredients to the dry until combined, fold in chocolate chips, nuts, and dried apricots.
- For the Filling:.
- Combine the sugar and cinnamon in a small bowl. Spoon half the batter in prepared muffin tin. Place a dollop of preserves in center of the batter and top with remaining batter. Sprinkle with sugar mixture and bake until toothpick inserted in center comes out clean, 20 to 25 minutes. Cool in tim for 5 minutes and transfer to cooling rack to cool off completely.
APRICOT OATMEAL MUFFINS
"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
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.
SPICY APRICOT SQUASH MUFFINS
A spicy muffin that will go well with your breakfast beverage to start the day.
Provided by Cheerios
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
- Whisk flour, oat bran, ginger, baking powder, and baking soda together in a bowl.
- Place butternut squash into a pot with just enough water to almost cover the squash; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and mash squash with a potato masher until smooth.
- Mix squash and apricot jam together in a bowl.
- Whisk cream, sugar, and eggs into the squash mixture until light and creamy; stir into flour mixture until just combined. Pour batter into each muffin cup, filling each cup to about 3/4-full.
- Bake in the preheated oven until lightly browned, about 20 minutes. Cool muffins in muffin cups before removing.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 46.4 g, Cholesterol 44.2 mg, Fat 5.2 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 2.8 g, Sodium 160.5 mg, Sugar 22.9 g
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