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Apricot Muffins

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Ingredients
  Dried apricots 1 Cup (16 tbs), chopped
  Boiling water 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs), softened
  Sour cream 1 Cup (16 tbs)
  All purpose flour 2 Cup (32 tbs)
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Orange peel 1 Tablespoon, grated
  Nuts 1⁄2 Cup (8 tbs), chopped
Directions

Soak apricots in water for 5 minutes.
In a large mixing 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.

Recipe Summary

Cuisine: 
American
Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Bread

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3696 Calories from Fat 1585

% Daily Value*

Total Fat 178 g273.9%

Saturated Fat 91.1 g455.3%

Trans Fat 0 g

Cholesterol 361.5 mg120.5%

Sodium 2819.2 mg117.5%

Total Carbohydrates 497 g165.6%

Dietary Fiber 22.9 g91.8%

Sugars 280.6 g

Protein 51 g103%

Vitamin A 177.7% Vitamin C 39.6%

Calcium 52.5% Iron 86.8%

*Based on a 2000 Calorie diet

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Apricot Muffins Recipe