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Apricot Nut Muffins

Chef.Foodie's picture
Ingredients
  All purpose flour 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  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)
  Egg 1
  Milk 1 Cup (16 tbs)
Directions

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).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Ingredient: 
Nut
Cook Time: 
20 Minutes

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