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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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Average: 4.5 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1703 Calories from Fat 706

% Daily Value*

Total Fat 81 g124.8%

Saturated Fat 36.9 g184.5%

Trans Fat 0 g

Cholesterol 355 mg118.3%

Sodium 2323.1 mg96.8%

Total Carbohydrates 222 g73.9%

Dietary Fiber 6.7 g26.7%

Sugars 118.2 g

Protein 33 g65.5%

Vitamin A 57.6% Vitamin C 9.3%

Calcium 146% Iron 53.7%

*Based on a 2000 Calorie diet

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Apricot Nut Muffins Recipe