Apricot Nut Muffins
|All purpose flour||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs), cut in to chunks|
|Apricot halves||1⁄3 Cup (5.33 tbs) (dried)|
|Walnut halves||1⁄3 Cup (5.33 tbs) (dried)|
|Milk||1 Cup (16 tbs)|
Insert metal blade.
Place flour, sugar, baking powder, salt, and butter in work bowl.
Process continuously until mixture resembles fine crumbs.
Add apricots and walnuts to work bowl.
In a measuring cup, beat egg lightly with milk.
With motor running, pour mixture through feed tube; continue processing just until liquid is incorporated (batter will be lumpy).
Do not overprocess.
Spoon into 12 greased or paper-lined 2 1/2-inch muffin cups.
Bake in a 375° oven until tops are browned and spring back when lightly touched (20 to 25 minutes).