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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.
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 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 Jan. 30, 2010 by FriedaG
I've made these delicious muffins many times.
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