Apricot Muffins Recipe
Ingredients
| 1 cup chopped dried apricots | ||
| Boiling water | 1 Cup(16 tbs) | |
| Sugar | 1 Cup(16 tbs) | |
| Butter/Margarine | 1/2 Cup(16 tbs), softened | |
| Sour cream | 1 Cup(16 tbs) | |
| All purpose flour | 2 Cup(16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Orange peel | 1 Tablespoon, grated | |
| Nuts | 1/2 Cup(16 tbs), chopped | |
Directions
Soak apricots in 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 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.
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 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.
Chef
