Orange Apricot Muffins Recipe

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Orange zest enhances the apricot flavor of these muffins shared by Lois Gelzer from Standish, Maine. "Sometimes, I substitute raisins, chopped dates or other dried fruit for the apricots," she writes.

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Orange Apricot Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

15 15 30

Ingredients

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup 2% milk
1/4 cup canola oil
1/2 to 3/4 cup chopped dried apricots
2 teaspoons grated orange peel

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, milk and oil. Stir into dry ingredients just until combined. Fold in apricots and orange peel. Fill paper-lined muffin cups two-thirds full.
Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 187 calories, 6 g fat (1 g saturated fat), 38 mg cholesterol, 190 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Apricot Muffins in Quick Cooking May/June 2002, p55

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