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Apricot Muffins Recipe
|All-purpose flour||1 3⁄4 Cup (28 tbs) (Around 425 milliliter)|
|Baking powder||2 1⁄2 Teaspoon (Around 12 milliliter)|
|Baking soda||1⁄2 Teaspoon (Around 2 milliliter)|
|Salt||1⁄2 Teaspoon (Around 2 milliliter)|
|Chopped pecans||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
|Vegetable oil||1⁄4 Cup (4 tbs) (Around 50 milliliter)|
|Lightly packed brown sugar||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
|Apricots||1 Can (10 oz), pureed (Around 398 milliliter)|
Serving size: Complete recipe
Calories 2337 Calories from Fat 946
% Daily Value*
Total Fat 109 g168%
Saturated Fat 14.2 g70.9%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 2786.8 mg116.1%
Total Carbohydrates 311 g103.5%
Dietary Fiber 17.1 g68.3%
Sugars 129.8 g
Protein 44 g88.8%
Vitamin A 119.6% Vitamin C 48.3%
Calcium 108.4% Iron 88.6%
*Based on a 2000 Calorie diet
In another bowl, beat eggs lightly.
Add oil, brown sugar, pureed apricots and orange extract.
Add to flour mixture, stirring just until blended.
Batter will be lumpy.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven for 20 to 25 minutes.
HINT: Out of muffin pans? Use aluminum foil muffin or cupcake liners, or custard cups.
Place on a cookie sheet and bake as usual.