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Apricot Banana Muffins

Apricot Banana Muffins
These will satisfy you sweet tooth,” writes Gina Berry of Chanhassen, Minnesota. “If you’re eating them hot, try using a fork and dip them in maple syrup or sprinkle them with confectioners sugar.”
8 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 medium ripe banana, mashed
  • 3 tablespoons heavy whipping cream
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup finely chopped dried apricots
  • 1/4 cup chopped walnuts

Directions

  • In a small bowl, beat butter and sugars until crumbly, about 2
  • minutes. Add egg; mix well. Stir in banana and cream. Combine the
  • flour, baking powder, cinnamon and salt; add to creamed mixture just
  • until moistened. Fold in apricots and walnuts.
  • Coat muffin cups with cooking spray or use paper liners; fill
  • three-fourths full with batter. Bake at 375° for 20-25 minutes
  • or until a toothpick comes out clean. Cool for 5 minutes before
  • removing from pan to a wire rack. Serve warm.
  • Yield: 8 muffins.
© Taste of Home 2013

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Apricot Banana Muffins (continued)

Nutrition Facts: 1 muffin equals 251 calories, 11 g fat (5 g saturated fat), 49 mg cholesterol, 182 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein.
© Taste of Home 2013