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Apricot Muffins
    Apricot Muffins


    Servings: 12
    Prep Time: 10 minutes
    Bake Time: 20 minutes
    Cool Time: 10 minutes
    Start to Finish: 40 minutes
    Times are approximate


    1 cup chopped dried apricots
    1 cup boiling water
    1 cup sugar
    1/2 cup butter, softened
    1 cup (8 ounces) 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


    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 peel 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.

    Yield: about 1 dozen.

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