Tired of toast? Try these moist muffins for a delicious breakfast treat. Make it your way with the variation below.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 14
Number Of Ingredients 19
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 14 regular-size muffin cups; spray paper cups with cooking spray (without flour).
- In small bowl, mix all flours, the baking powder, baking soda, xanthan gum and salt; set aside. In medium bowl, beat eggs, milk, oil, granulated sugar, vinegar and vanilla until well blended. Add flour mixture; stir until dry ingredients are moistened. Stir in apricots. Divide evenly among muffin cups, filling each until batter is 1/2 inch from top of paper baking cup.
- In another small bowl, mix topping ingredients until crumbly. Sprinkle evenly over batter in cups.
- Bake 25 to 30 minutes or until tops of muffins spring back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Carefully remove paper baking cups.
Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 18 g, TransFat 0 g
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