Apricot Banana Muffins

Name: Apricot Banana Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 muffins.
Ingredients: 1/4 cup butter, softened; 1/4 cup sugar; 1/4 cup packed brown sugar; 1 egg; 1 medium ripe banana, mashed; 3 tablespoons heavy whipping cream; 1-1/4 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/3 cup finely chopped dried apricots; 1/4 cup chopped walnuts

These will satisfy your sweet tooth. If you’re eating them hot, try using a fork and dip them in maple syrup or sprinkle them with confectioners sugar. —Gina Berry, Chanhassen, Minnesota.

Ingredients

1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 egg
1 medium ripe banana, mashed
3 tablespoons heavy whipping cream
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup finely chopped dried apricots
1/4 cup chopped walnuts

Directions

In a small bowl, beat butter and sugars until crumbly, about 2 minutes. Add egg; mix well. Stir in banana and cream. Combine the flour, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in apricots and walnuts.
Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.