Ginger Apricot Muffins Food

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:

• 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.

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.

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 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 & 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 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.

CARROT APRICOT MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease or line a 12 cup muffin pan (sometimes I have a little more than this so I use a glass custard cup for the extra).
• Mix both flours, sugar blend, brown sugar, baking powder, and salt in a bowl.
• Add the chopped apricots and toss lightly to coat.
• In a mixing bowl, beat the eggs.
• Beat in the softened butter, buttermilk, and orange juice.
• Slowly add the flour mixture until just combined.
• Stir in the carrots and nuts.
• Fill each muffin cup about 3/4 full.
• Bake 20-25 minutes until toothpick comes out clean.

APRICOT OAT BRAN MUFFINS

Steps:

• Preheat oven to 375°F.
• Pour the boiling water over bran. Let stand.
• Combine flour, wheat germ, soda and salt. Stir well to blend.
• Cream margarine and sugar together thoroughly.
• Add eggs and buttermilk. Mix well.
• Add the creamed mixture to the flour mixture. Mix well.
• Add oats, apricots and bran. Stir well to blend.
• Fill well greased muffin cups 3/4 full.
• Bake for 15 to 22 minutes, until an inserted toothpick comes out clean and tops are browned.

APRICOT MUFFINS

Steps:

• About a half hour or more before you want to make the muffins, preheat your oven to 400º and set your butter out so that it comes to room temperature - this is VERY important!
• Dice your apricots into small pieces and place into a small bowl. To the bowl of apricots, add 1 Cup of boiling water and let stand for 5 minutes. At the end of 5 minutes, drain the apricots and set aside to cool.
• In the bowl of a stand mixer or a large mixing bowl (if using a hand mixer), place your butter and sugar. It is SUPER important that your butter be room temperature! Start mixing slowly once all the sugar is no longer dry slowly increase the speed on the mixer and mix until the butter and sugar are fully combined and very light and fluffy. It should take 3-5 minutes.
• Add the sour cream to the mixing bowl and mix on medium until well combined. About 30 seconds or so. Scrape down the bowl as needed.
• Into a separate, medium sized bowl add your dry ingredients (flour, baking soda, salt) and whisk together until evenly distributed.
• In 1/2 Cup increments (or so) add your dry ingredients to your wet mixing in between. You'll want to add the dry and mix on SLOW for about 30 - 45 seconds or until the dry ingredients or JUST incorporated. Do not over mix and err on the side of under mixing. Scrape down the side of the bowl between each addition. Remove bowl from stand mixer (if using).
• Add the drained apricots to the mixing bowl. Zest 1 Tablespoon (about one large orange) of orange peel directly over the bowl. (You want to zest directly over the bowl because you want to catch all the oils - flavor - into the batter!). Chop your almond slivers or whatever nut you're using and add to the bowl as well. Stir by hand and make sure all mix-ins are evenly distributed.
• Allow the dough to rest a minute and get our your muffin tray. Line each baking well with a paper liner. Then, fill each muffin cup 3/4 or more full. I find it's easiest to use an ice cream scoop. The most important thing to keep in mind is that each muffin cup should have as close to the same amount of batter as possible.
• Bake the muffins for 18-20 minutes in the preheated oven. They are done baking when they get a golden-brown color on top and a toothpick inserted in the center of an inside muffin comes out clean. Allow to cool in the pan for about 5 minutes and then remove each muffin to a cooling rack to cool completely. Enjoy!