APRICOT OATMEAL MUFFINS
"Our family enjoys all types of muffins, including this tempting apricot variety," informs Nelly Smees of Hopewell, Nova Scotia. "I like that they can be stirred together in a jiffy for a breakfast treat or anytime snack."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange zest if desired. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.
Nutrition Facts : Calories 183 calories, Fat 7g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 205mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
APRICOT MUFFINS
"Fruity and fantastic" is how Ruth Bolduc of Conway, New Hampshire describes these pretty, moist muffins.
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- Soak apricots in water for 5 minutes. In a large 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 zest 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.
Nutrition Facts :
APRICOT-OATMEAL MUFFINS
Sweet bits of dried apricots balance the hearty texture of oats in mouth-watering muffins.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In medium bowl, mix flour, 1/2 cup oats, the baking powder and salt. In small bowl, mix brown sugar, milk, oil, vanilla and egg with fork or wire whisk until blended. Stir milk mixture into flour mixture just until flour is moistened. Fold in apricots. Divide evenly among muffin cups. Sprinkle each with about 1/2 teaspoon oats.
- Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 200 mg, Sugar 22 g, TransFat 0 g
NUTTY APRICOT MUFFINS
I tried apricots when I didn't have the usual muffin ingredients one time - and this recipe is the result! We enjoyed them, and I've made them often since.
Provided by Taste of Home
Time 45m
Yield 12 muffins.
Number Of Ingredients 13
Steps:
- In a small bowl, combine apricots and water. Let stand 5 minutes. Drain well and set aside. In a large bowl, cream butter and sugar until fluffy. Add sour cream and mix well. Combine dry ingredients and add to butter mixture. Mix on low only until combined. Fold in orange peel, nuts and apricots. Batter will be very stiff. Spoon into well-greased muffin tins, filling each cup almost to the top. Bake at 400° for 18-20 minutes or until done. Combine sugar and orange juice; dip tops of warm muffins in mixture.
Nutrition Facts :
APRICOT OAT BRAN MUFFINS - LOW FAT
Taken from an old recipe book, adapted for my needs and tastes. 195 calories per serving, 3 grams of fat and 2 mg of cholesterol.
Provided by ColoradoCookin
Categories Quick Breads
Time 30m
Yield 6 Muffins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat ove to 400.
- Spray 6 large 3" muffin cups with no-stick spray.
- In large bowl, stir oat bran, brown sugar and baking powder. Make a well in the center.
- In a small bowl, beat the egg whites until foamy. Stir in buttermilk and molasses.
- Add buttermilk mixture to the oat-bran mixture and stir just until moistened. Fold in apples and apricots.
- Spoon the batter into the prepared cups, filling each 3/4 full.
- Bake for 18 to 20 minutes.
- Cool in muffin cups for 5 minutes, then remove and cool on a wire rack.
- NOTE:.
- To make standar sized muffins spray 12 2 1/2" muffin cups with no-stick spray, spoon batter into cups. Bake for 15 to 17 minutes.
APRICOT MUFFINS
Make and share this Apricot Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Combine apricot pieces and lemon juice. Cream shortening and sugar, beat in egg and stir in apricots.
- Sift flour, baking powder, salt and nutmeg; add to first mixture alternately with milk.
- Add chopped nuts with last portion of flour.
- Fill greased muffin tins two thirds full.
- Sprinkle a little granulated sugar on top of each muffin.
- Bake about 20 minutes at 350 degrees F.
- Makes 12 muffins.
Nutrition Facts : Calories 149.9, Fat 6.6, SaturatedFat 1.5, Cholesterol 16.2, Sodium 166.4, Carbohydrate 20.6, Fiber 0.8, Sugar 9.7, Protein 2.6
LOW FAT OAT BRAN APRICOT MUFFINS
Make and share this Low Fat Oat Bran Apricot Muffins recipe from Food.com.
Provided by L DJ3309
Categories Quick Breads
Time 22m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven 425 degrees F.
- Spray muffin tins with pan-spray.
- (these tend to stick to paper cup cake liners).
- Mix first 4 ingredients; set aside.
- Mix egg substitute, juice, milk and oil; add fruit and mix into dry ingredients till just moistened.
- Pour into prepared muffin tins.
- Bake 15-17 minutes.
APRICOT OAT BRAN MUFFINS
Make and share this Apricot Oat Bran Muffins recipe from Food.com.
Provided by Young Structural
Categories Quick Breads
Time 40m
Yield 30 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Pour the boiling water over bran. Let stand.
- Combine flour, wheat germ, soda and salt. Stir well to blend.
- Cream margarine and sugar together thoroughly.
- Add eggs and buttermilk. Mix well.
- Add the creamed mixture to the flour mixture. Mix well.
- Add oats, apricots and bran. Stir well to blend.
- Fill well greased muffin cups 3/4 full.
- Bake for 15 to 22 minutes, until an inserted toothpick comes out clean and tops are browned.
Nutrition Facts : Calories 166.7, Fat 4.5, SaturatedFat 0.9, Cholesterol 14.8, Sodium 205.3, Carbohydrate 28.1, Fiber 2.1, Sugar 11.6, Protein 4.4
APRICOT BANANA MUFFINS
These will satisfy your sweet tooth. If you're eating them hot, try using a fork and dip them in maple syrup or sprinkle them with confectioners sugar. -Gina Berry, Chanhassen, Minnesota.
Provided by Taste of Home
Time 40m
Yield 8 muffins.
Number Of Ingredients 12
Steps:
- In a small bowl, beat butter and sugars until crumbly, about 2 minutes. Add egg; mix well. Stir in banana and cream. Combine the flour, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in apricots and walnuts. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 251 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 182mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
JAM MUFFINS, APRICOT ETC
This recipe is adapted from a New Zealand cookbook called Quick n' Easy Muffins, Cakes, Biscuits, Slices, Loaves, Scones, and was voted a winner after being served to my daughter's teachers at school as a birthday tray. DO grease the pan well so that they slip out easily and if the jam leaks out, get the muffin out of the form while it's still warm because once the jam is cold, it's hard to remove (I used a plastic picnic knife to ease mine out of my muffin form). And yes, you read correctly, the original recipe does say 5 teaspoons baking powder!
Provided by kiwidutch
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven at 200°C (400°F).
- Sift the flour, baking powder and salt together into a baking bowl. Make a hollow in the dry ingredients. Beat the eggs and milk together and add with melted butter into the middle of the dry ingredients mixing just enough to moisten the mixture.
- Spoon a largish tablespoon of the mixture into the bottom of the muffin form,making certain that it covers the bottom of the muffin form. Make a small hollow in the middle if the muffin mixture and set a teaspoon of apricot jam into the hollow, try not to let the jam run out to the sides very much.
- Cover the apricot jam with another spoonful of the muffin mix and run a clean finger around it so that the jam is as enclosed by the muffin mixture as possible.
- Bake at 200°C (400°F) for 15 minutes or until cooked.
- Ease the muffins out of the form while warm and put onto a wire rack to cool.
- Once cool, dust the tops with powdered sugar.
APRICOT & GINGER MUFFINS
Make and share this Apricot & Ginger Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 35m
Yield 12 muffins.
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, prepare pans.
- In a large bowol sift together, flour, sugar, baking powder, salt& ginger.
- Combine egg, milk, melted butter, grated peel& chopped apricots.
- Add dry mix to wet mix until just combined.
- Spoon into pans& bake for 20 to 25 minutes.
DOUBLE CHOCOLATE APRICOT MUFFINS
Adapted from "125 Best Chocolate Recipes". Delicious chocolate muffins with dried apricots (you can substitute for dried cranberries or cherries) if you wish!). I replaced half of the vegetable oil by light sour cream to lighten them a bit. Makes 12 big muffins.
Provided by Redsie
Categories Quick Breads
Time 32m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease or put paper liners in 12-cup muffin pan.
- In a small bowl, mix together flour, cocoa powder, baking powder and salt.
- In a large bowl, mix together sugar, eggs, milk, oil and vanilla. Mix in dry ingredients just until combined. Fold in chocolate and apricots. Scoop batter into prepared muffin cups.
- Topping: sprinkle with sugar.
- Bake in preheated oven for 22 minutes or until a tester inserted into center comes out clean. Let muffins cool in pan on a wire rack for 5 minutes. Transfer to rack and let cool completely.
WHITE CHOCOLATE APRICOT MUFFINS
I got this recipe from a magazine that specializes in low fat cooking. I was surprised when the recipe produced moist bakery style muffins whose flavors balanced perfectly. The white chocolate provides a nice sweet taste and the apricot preserves keep the muffin from tasting too sweet. From the outside they appear as ordinary muffins, but once you bite into them, you'll find a bit
Provided by Dawn399
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Combine flour, sugar, baking powder, salt, and chocolate in a mixing bowl.
- Make a depression in the middle of the flour mixture.
- In a separate bowl combine milk, butter and egg and stir with a wire whisk.
- Add to flour mixture and stir until blended.
- Apricot preserves are not added to the mixture.
- Fill muffin pan with cupcake liners or spray with cooking spray.
- Fill with 1 Tbl.
- of batter and then add 2 tsp.
- of apricot preserves to the middle of batter.
- Then top with remaining batter.
- Sprinkle sugar on top.
- Bake at 400 degrees for 20-22 minutes until lightly browned.
PLUM AND APRICOT JAM MUFFINS
A sweet and chewy muffin with the goodness of prune plums to add some fiber to your diet.
Provided by Cheerios
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin with baking spray.
- Combine pastry and all-purpose flours, sugar, baking powder, and cinnamon in a medium mixing bowl; stir until well blended.
- Put plums in a large bowl with jam and eggs. Beat with an electric mixer until well combined. Slowly add dry ingredients and mix until flour is totally absorbed into the batter. Drop batter into the prepared muffin cups.
- Bake in the preheated oven until nicely browned on top, about 20 minutes. Cool in the tin for 10 minutes. Transfer to a plate to cool completely.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 46.7 g, Cholesterol 31 mg, Fat 1.2 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 105.1 mg, Sugar 22.5 g
APRICOT ORANGE YOGURT MUFFINS
I love these fresh from the oven for breakfast with my favorite fruit. Mixture can be prepared ahead and refrigerated for up to 12 hours lightly covered.
Provided by franrobson
Categories Breads
Time 30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In large mixing bowl whisk together the flour, sugar, baking powder, nutmeg, baking soda and salt.
- In separate bowl whisk together eggs, yogurt and butter and pour over dry ingredients.
- Sprinkle with apricots and orange rind.
- Stir just until dry ingredients are moistened.
- Scoop into greased or paper lined muffin cups, filling to top.
- Bake in centre of 375 oven for about 20 minutes or until golden and tops are firm to the touch.
- Let stand for 5 minutes before serving warm.
WHITE CHOCOLATE APRICOT MUFFINS
I got this recipe from a colleague who is a great cook. Use low sugar apricot preserves to help keep the sugar/calories low. Very tasty!
Provided by Belva Bethel
Categories Muffins
Time 35m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Combine flour, 1/2 cup sugar, ginger, baking powder, salt and chocolate in bowl; stir well. Make a well in center. In another bowl, whisk together milk, butter and egg. Add to flour mixture, don't over-stir. Stir just until moist. Coat 12 muffin cups with cooking spray. Spoon 1 Tbsp batter into each cup. Spoon 2 tsp preserves into center of each cup; top with remaining batter. Sprinkle evenly with 1 Tbsp sugar. Bake for 22 minutes or until muffins spring back when touched lightly in center.
HEALTHY APRICOT WALNUT MUFFINS
Delicious combination of three whole grains, sweet tangy apricots, and crunchy walnuts. Great for breakfast or a make ahead snack to eat when you are on the go. Easy to make, preparation and cooking time total 30 minutes.
Provided by vboese
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl mix together flour, oatmeal, wheat germ, brown sugar, baking soda, baking powder, salt, cinnamon, and mix all well together.
- Add eggs, buttermilk, mix in flour mixture. Next add melted butter and mix well. Line muffin pan with liners or spray with nonstick spray. Divide muffin batter evenly between 12 muffin liners. Top each muffin with chopped walnuts and lightly sprinkle with additional cinnamon and granulated sugar over each.
- Bake muffins in 375 degrees preheated oven for 20 minutes. Test muffins for doneness with a toothpick, set toothpick in middle of muffin and if the tooth pick comes out clean the muffins are done, otherwise bake a couple additional minutes and test again. To see additional photos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com.
WHITE CHOCOLATE-APRICOT MUFFINS
Steps:
- In large bowl combine flour and next five ingredients (through chocolate). In separate bowl combine milk, butter, and egg. Add to flour mixture and stir just till moist. Spoon about 1 Tablespoon batter into each of 12 greased muffin cups. Spoon 2 teaspoons preserves into center of each muffin cup (do not spread out over batter) and top with remaining batter. Sprinkle evenly with 1 Tablespoon sugar and bake at 400 degrees approximately 20 minutes.
APRICOT WALNUT OATMEAL MUFFINS (NO FLOUR!) SBD PHASE 2&3
The base for this recipe is Ana Molina's Oatmeal Muffins (No Flour at All!) recipe #108564. I did tweak it quite a bit and really liked the results. These are great for SB Diet Phase 2 & 3. Spray kitchen shears with Pam to cut up the dried apricots
Provided by CookbookCarrie
Categories Quick Breads
Time 28m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Put paper liners in 12 muffin cups.
- In a large mixing bowl, mix Oats, Walnuts, Apricots, Baking Powder,& Salt.
- In a small bowl whisk together Milk, Honey, eggs,& vegetable oil.
- Add the wet to the dry and mix til just combined.
- Let sit for 3-5 minutes.
- Fill muffin cups 3/4 full.
- Bake 13 minutes or until toothpick inserted in middle comes out clean.
APRICOT OAT MUFFINS
"Not only are these muffins quick and easy, but they're good for you, too," writes Roland Long from his home in Silver Creek, Washington. They're nicely seasoned with pumpkin pie spice and dotted with bits of dried apricots and chopped walnuts.
Provided by Taste of Home
Time 40m
Yield 15 muffins.
Number Of Ingredients 12
Steps:
- In a bowl, combine the flour, oats, sugars, baking powder, pumpkin pie spice and salt. In another bowl, combine milk, oil and egg substitute until blended; stir into dry ingredients just until blended (batter will be thin). Fold in the apricots and walnuts., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 206 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 149mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 4g protein.
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