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"Fruity and fantastic" is how Ruth Bolduc of Conway, New Hampshire describes these pretty, moist muffins.
Nutritional Facts 1 serving (1 each) equals 307 calories, 14 g fat (7 g saturated fat), 34 mg cholesterol, 299 mg sodium, 41 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Apricot Muffins in Taste of Home April/May 1996, p12
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Jun. 02, 2012 by xicota
A keeper! I will admit that I had a concern about there being no egg in this recipe, but the muffins were tender and flavorful---never missed the egg. I love apricots and am always looking for recipes that include them. I found it interesting that even though I did not put any topping on the muffins, they did have a nice sugary coating on top after baking.
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