Apricot Almond Muffins Food

APRICOT ALMOND MUFFINS

Steps:

• Grease twelve 2-1/2-inch muffin cups or line them with paper bake cups and set aside.
• In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and set aside.
• In another bowl, combine egg, buttermilk, brown sugar, butter, vanilla, and almond extract. Stir in apricots and raisins. Add egg mixture all at once to flour mixture. Stir until just moistened (the batter will be somewhat stiff)
• Spoon the muffin batter into prepared muffin cups, filling each cup two-thirds full. Sprinkle with sliced almonds. Bake the muffins in a 400 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers of the muffins comes out clean.
• Cool the hot muffins slightly in muffin pan on a wire rack for 5 minutes. Remove from muffin cups and serve while warm. Makes 12 muffins.

APRICOT BREAKFAST MUFFINS

Steps:

• HEAT oven to 350 degrees F. Coat 6 muffin cups with no-stick spray.
• COMBINE flour, SPLENDA® Granulated Sweetener, baking powder and salt in medium mixing bowl.
• BEAT together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.
• BAKE 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.
• SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.