Apricot Vanilla Bean Muffins Food

BEAN-OAT MUFFINS

Steps:

• Preheat oven to 400 degrees.
• puree beans with milk in a blender until smooth.
• Pour into a bowl and beat in egg, oil, honey and vanilla.
• Add the dry ingredients, mixing until just moistened.
• Stir in raisins.
• Spoon into paper-lined muffin cups, about 3/4 full.
• Bake for 15-20 minutes or until golden brown.
• Cool on wire rack.
• Enjoy!

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.

VERY VANILLA MUFFINS

Steps:

• Preheat oven to 400º. Line 12 muffin pan cups with paper liners.
• In a large bowl, stir together flour, 1/2 cup of the sugar, baking powder, baking soda, and salt. In a medium bowl, stir together egg, yogurt and vanila, pour over dry ingredients. Add melted butter and stir just to blend (do not overmix). Quickly spoon batter into paper liners, filling each muffin cup to the top. Sprinkle with remaining 1 tbsp of sugar.
• Bake muffins about 20 minutes, or until a toothpick inserted in center comes out clean. Remove muffins to wire rack and let cool 10-15 minutes before serving.

APRICOT-OATMEAL MUFFINS

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.

BAKED VANILLA APRICOTS

Steps:

• Preheat the oven to 350 degrees.
• Put apricots in shallow baking dish. Add remaining ingredients and bake about 30 minutes, turning apricots occasionally. Cool them and serve at room temperature.

APRICOT-PECAN MUFFINS

Steps:

• Cream together butter and sugar.
• Add vanilla.
• Beat in eggs, one at a time.
• Combine dry ingredients and add to creamed mixture alternately with milk.
• Stir in nuts & apricots.
• Spoon into paper lined or greased muffin pans.
• Bake at 375 for 25 minutes. I have used this recipe for mini-muffins, regular muffins and jumbo muffins.