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–+ servings
Apricot Muffins

Apricot Muffins

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Prep Time: 15 minutes
Cook Time: 20 minutes
Cool Time: 10 minutes
Total Time: 45 minutes
Course: Breads, Breakfast
Cuisine: American
Keyword: dried apricots, nuts, orange peel, sour cream
Servings: 12 muffins

Ingredients

  • 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

Instructions

  • 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.

Notes

Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.
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Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Apricot Muffins
Amount per Serving
Calories
307
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
30
mg
10
%
Sodium
 
274
mg
12
%
Potassium
 
215
mg
6
%
Carbohydrates
 
42
g
14
%
Fiber
 
2
g
8
%
Sugar
 
23
g
26
%
Protein
 
4
g
8
%
Vitamin A
 
749
mcg
83
%
Vitamin C
 
1
mg
1
%
Calcium
 
38
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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