Nutty Apricot Muffins Recipe

Nutty Apricot Muffins Recipe photo by Taste of Home

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I tried apricots when I didn't have the usual muffin ingredients one time - and this recipe is the result! We enjoyed them, and I've made them often since.

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Nutty Apricot Muffins Recipe

Prep: 25 min. Bake: 20 min.

Yield: 12 Servings

25 20 45

Ingredients

1 cup dried apricots, cut up
1 cup boiling water
1/2 cup butter, softened
1 cup sugar
3/4 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange peel
1/2 cup chopped nuts
TOPPING:
1/4 cup sugar
1/4 cup orange juice

Directions

In a small bowl, combine apricots and water. Let stand 5 minutes. Drain well and set aside. In a large bowl, cream butter and sugar until fluffy. Add sour cream and mix well. Combine dry ingredients and add to butter mixture. Mix on low only until combined. Fold in orange peel, nuts and apricots. Batter will be very stiff. Spoon into well-greased muffin tins, filling each cup almost to the top. Bake at 400° for 18-20 minutes or until done. Combine sugar and orange juice; dip tops of warm muffins in mixture. Yield: 12 muffins.

Nutritional Facts 1 serving (1 each) equals 320 calories, 13 g fat (7 g saturated fat), 30 mg cholesterol, 288 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Apricot Muffins in Country Extra July 1991, p45

Big Batch Baked Goods

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