Best Apricot Walnut Muffins Recipes

HEALTHY APRICOT WALNUT MUFFINS

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.

APRICOT WALNUT OATMEAL MUFFINS (NO FLOUR!) SBD PHASE 2&3

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.

GLUTEN-FREE APRICOT-WALNUT MUFFINS

Steps:

• Heat the oven to 350 degrees, with a rack in the middle. Grease a muffin tin.
• Whisk together flour, baking soda, baking powder, sugar and salt.
• In a separate bowl, whisk together the eggs, buttermilk and oil until well combined; add to the dry ingredients, using a rubber spatula to mix until the batter is almost fully incorporated. Add the apricots and walnuts and mix until all traces of flour are gone.
• Fill muffin tins 3/4 full. Bake until golden brown, the top is firm to the touch, and a toothpick comes out clean, about 30 minutes. Turn the tin around halfway through. Cool on a rack for 15 minutes. Run a knife along the edges of the muffins and unmold. Finish cooling muffins on a rack.

APRICOT-WALNUT MUFFINS

Steps:

• 1. Preheat the oven to 375°F.2. Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside.3. Place the milk, butter, and egg in a large bowl, and cream with a whisk, fork, or an electric mixer set on low speed.4. Add the dry ingredients to the milk mixture, and stir with a wooden spoon until just mixed. Do not overstir.5. Spoon the batter into greased or papered muffin tins. Fill each cup about two-thirds full.6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 10 minutes in the tin. Then remove the muffins and cool completely on a wire rack. 7. Serve immediately, or store in an airtight container for up to 1 week.CREATING THE JAR1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.2. Layer the ingredients in the jar as shown below, pressing each layer firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.TOP of the jar 1/3 cup chopped walnuts 1/2 cup chopped dried apricots 1/2 cup brown sugar 1 cup oatmeal 1/4 teaspoon salt 1/4 teaspoon baking soda 2 teaspoons baking powder 1 1/2 cups all-purpose flourBOTTOM of the jar3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the muffins found in the Gift Jar Tags chapter.From "The Mason Jar Soup to Nuts Cookbook." Copyright 2004 by Lonnette Parks. Used with permission of the publisher, Square One Publishers. All Rights Reserved.