Apricot Nut Muffins Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs), cut in to chunks | |
| 1/3 cup each dried apricots and walnut halves | ||
| Egg | 1 | |
| Milk | 1 Cup (16 tbs) | |
Directions
Insert metal blade.
Place flour, sugar, baking powder, salt, and butter in work bowl.
Process continuously until mixture resembles fine crumbs.
Add apricots and walnuts to work bowl.
In a measuring cup, beat egg lightly with milk.
With motor running, pour mixture through feed tube; continue processing just until liquid is incorporated (batter will be lumpy).
Do not overprocess.
Spoon into 12 greased or paper-lined 2 1/2-inch muffin cups.
Bake in a 375° oven until tops are browned and spring back when lightly touched (20 to 25 minutes).
Place flour, sugar, baking powder, salt, and butter in work bowl.
Process continuously until mixture resembles fine crumbs.
Add apricots and walnuts to work bowl.
In a measuring cup, beat egg lightly with milk.
With motor running, pour mixture through feed tube; continue processing just until liquid is incorporated (batter will be lumpy).
Do not overprocess.
Spoon into 12 greased or paper-lined 2 1/2-inch muffin cups.
Bake in a 375° oven until tops are browned and spring back when lightly touched (20 to 25 minutes).
Chef
