Apricot Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD: about 1 dozen.
"Fruity and fantastic" is how Ruth Bolduc of Conway, New Hampshire describes these pretty, moist muffins.
Ingredients
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1 cup chopped dried apricots
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1 cup boiling water
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1 cup sugar
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1/2 cup butter, softened
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1 cup sour cream
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 tablespoon grated orange zest
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1/2 cup chopped nuts
Directions
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1.
Soak apricots in water for 5 minutes. In a large bowl, cream sugar and butter until fluffy. Add sour cream; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Drain apricots, discarding liquid. Fold apricots, orange zest and nuts into batter. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack.
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