Apricot Ginger Muffins Food

APRICOT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
• In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
• Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

NUTTY APRICOT MUFFINS

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.

FANTASTIC APRICOT MUFFINS

Steps:

• Soak apricots in boiling water for 5 minutes.
• In a large mixing 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 peel and nuts into batter.
• Fill greased or paper-lined muffin tins 3/4 full.
• Bake at 400 degrees for 18-20 minutes or until muffins test done.
• Cool 10 minutes before removing to a wire rack.

APRICOT MUFFINS

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.

APRICOT & GINGER MUFFINS

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.

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.

APRICOT OATMEAL MUFFINS

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.

APRICOT MUFFINS

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.

PLUM AND APRICOT JAM MUFFINS

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.

APRICOT-VANILLA BEAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Beat 1/2 cup butter in a large bowl with an electric mixer until creamy. Gradually add sugar and continue beating until mixture is light and fluffy. Stir in vanilla seeds. Beat in eggs one at a time, beating well after each addition, scraping down the sides of the bowl.
• Sift 3 cups flour, baking power, baking soda, and salt together in a small bowl. Add flour mixture alternately with buttermilk to the batter, mixing just until blended. Fold in apricots.
• Spoon batter into the prepared muffin cups and sprinkle each muffin with about 1/4 teaspoon coarse sugar.
• Blend together marzipan, 1 tablespoon flour, and 1 tablespoon butter. Top each muffin with a dab of the mixture.
• Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.