Fantastic Apricot Muffins

Fantastic Apricot Muffins

  • Prep Time: 0 mins
  • Total Time: 18 mins
  • Yield: 12muffins

    • About This Recipe

    “These muffins ar so fruity and moist. Wonderful for breakfast with tea or coffee, for brunch with an omelet, or so good as an afternoon snack.”

    Ingredients

  • 1cupchopped dried apricot
  • 1cupboiling water
  • 1cupsugar
  • 1/2 cup butter or 1/2 cupmargarine, softened
  • sour cream( 1 cup)
  • 2cupsall-purpose flour
  • 1teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1tablespoongrated orange rind
  • 1/2 cupchopped nuts

    • Directions

  • Soak apricots in boiling water for 5 minutes.
  • In a large mixing 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 tins 3/4 full.
  • Bake at 400 degrees for 18-20 minutes or until muffins test done.
  • Cool 10 minutes before removing to a wire rack.

    • Reviews

  • “These muffins are moist and delicious!I added an egg to the batter because it was so thick.They turned out great.I also substituted vanilla yogurt for the sour cream and lemon zest for the orange because I was out of both.I will definitely be making these again ;)”

  • “Excellent!! I made this recipe almost as written.I skipped the nuts and, as I, too, found the batter very thick, I added a couple of tablespoons of milk.No eggs. These are absolutely delicious and will be a regular at my house. “

  • ” i also noticed no egg and added 1and used apricot yougurtinstead of sour creamand i boiled the chopped up apricots in the microwave i chopped apricots in food processeri didnt add rind the bottems burn easily cause sugar content high”

  • “I had the batter all mixed up, and noticed it was extremely thick. I carefully looked over the ingredients, and noticed that there were no eggs. I then added two beaten eggs to the batter. I have never made muffins without egg(s). I would have probably rated this recipe four stars, but by following the original recipe, I don’t feel they would have turned out as well without the eggs.”

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