Apricot Muffins Recipe

Name: Apricot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. dried apricots, cut up; 1 c. boiling water; 1/2 c. butter, softened; 1 c. sugar; 3/4 c. sour cream; 2 c. all-purpose flour; 1 tsp. baking soda; 1/2 tsp. salt; 1 Tbsp. grated orange peels; 1/2 c. chopped nuts

Servings: persons

1 c. dried apricots, cut up
1 c. boiling water
1/2 c. butter, softened
1 c. sugar
3/4 c. sour cream
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp. grated orange peels
1/2 c. chopped nuts

1
In a small bowl combine apricots and water.
2
Let stand 5 minutes.
3
Drain and discard liquid.
4
Set aside.
5
In a mixing bowl cream butter and sugar until fluffy.
6
Add sour cream and mix well. Combine dry ingredients and add to creamed mixture just until moistened.
7
Fold in orange peels, nuts and apricots.
8
Batter will be very stiff.
9
Fill paper lined muffin pans 3/4 full.
10
Bake at 400u00b0 for 18 to 20 minutes.

1503

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. dried apricots, cut up, 1 c. boiling water, 1/2 c. butter, softened, 1 c. sugar, and more.

Yes, Apricot Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Muffins

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