Apricot Muffins Recipe

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

Servings: persons

1 c. chopped dried apricots
1 c. boiling water
1 c. sugar
1/2 c. butter or margarine, softened
1 c. sour cream
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp. grated orange peel
1/2 c. chopped nuts

1
Soak apricots in water for 5 minutes.
2
In a large mixing bowl, cream sugar and butter until fluffy.
3
Add sour cream; mix well.
4
Combine dry ingredients, stir into creamed mixture just until moistened.
5
Drain apricots, discarding liquid.
6
Fold apricots, orange peel and nuts into batter.
7
Fill greased or paper-lined muffin cups 3/4 full.
8
Bake at 400 degrees for 18 to 20 minutes or until muffins test done.
9
Cool 10 minutes before removing to a wire rack.

1532

kcal

Calories

Fat

155

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. chopped dried apricots, 1 c. boiling water, 1 c. sugar, 1/2 c. butter or margarine, softened, 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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