Apricot Muffins Recipe
The taste of this particular Apricot Muffins recipe has occupied my senses so much that I hardly ever go for any other recipe of Apricot Muffins. If you have a lot of Fruits on hand then you know its time to make some Apricot Muffins. It is most popularly enjoyed as a Snack. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
1 cup chopped dried apricots
1 cup boiling water
1 cup sugar
1/2 cup butter or margarine, 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
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.
