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Servings: 12 muffins
- 1 cup dried apricots chopped
- 1 cup boiling water
- 1 cup sugar
- 1/2 cup butter softened
- 1 cup sour cream 8 ounces
- 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.
Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times. More recipes you might like: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.