These family-favorite apricot muffins are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots.
Ingredients
- 1 cup chopped dried apricots
- 2 cups all-purpose flour
- ¾ cup white sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup melted butter
- ¼ cup vegetable oil
- 1 cup buttermilk
- 1 egg
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners. Place apricots into a small bowl and pour 1 cup boiling water over top. Let stand for 5 minutes.
Step 2
In a medium bowl, stir together flour, sugar, baking soda, and salt. In a separate bowl, whisk together melted butter, oil, buttermilk, and egg. Pour wet ingredients into dry ingredients and stir until just blended; it's okay for the batter to have some lumps. Drain and discard water from apricots. Mix apricots into batter, then spoon into the prepared muffin cups.
Step 3
Bake in the preheated oven until the top springs back when lightly pressed, about 15 minutes. Cool in the pan over a wire rack.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 239 | |
% Daily Value * | |
Total Fat9g | 12% |
Saturated Fat3g | 17% |
Cholesterol27mg | 9% |
Sodium258mg | 11% |
Total Carbohydrate36g | 13% |
Dietary Fiber1g | 5% |
Total Sugars19g | |
Protein4g | |
Vitamin C0mg | 2% |
Calcium37mg | 3% |
Iron1mg | 7% |
Potassium186mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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