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- 1 cup chopped dried apricots
- 1 cup boiling water
- 1 cup sugar
- 1/2 cup butter, 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
Soak apricots in water for 5 minutes.
In a large 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.
Yield: about 1 dozen.
Nutrition Facts
Apricot Muffins
Serves: 12
| Amount Per Serving 12 | ||
|---|---|---|
| Calories | 305.13 kcal | |
| % Daily Value* | ||
| Total Fat 14.6 g | 22.5% | |
| Saturated Fat 7.46 g | 37.3% | |
| Trans Fat 0.31 g | ||
| Cholesterol 30.16 mg | 10.1% | |
| Sodium 214.85 mg | 9% | |
| Total Carbohydrate 41.47 g | 13.8% | |
| Dietary Fiber 1.92 g | 7.7% | |
| Sugars 23.03 g | ||
| Protein 3.99 g | ||
| Vitamin A 13.07 % | Vitamin C 1.09 % | |
| Calcium 3.78 % | Iron 8.41 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Beckies Kitchen