Jam Muffins Apricot Etc 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.

EASY JAM MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

JAM MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam.
• Pour the batter into the prepared pan and bake at 400 degrees F (205 degrees C) for 25 minutes or until golden.

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.

JAM MUFFINS, APRICOT ETC

Steps:

• Preheat the oven at 200°C (400°F).
• Sift the flour, baking powder and salt together into a baking bowl. Make a hollow in the dry ingredients. Beat the eggs and milk together and add with melted butter into the middle of the dry ingredients mixing just enough to moisten the mixture.
• Spoon a largish tablespoon of the mixture into the bottom of the muffin form,making certain that it covers the bottom of the muffin form. Make a small hollow in the middle if the muffin mixture and set a teaspoon of apricot jam into the hollow, try not to let the jam run out to the sides very much.
• Cover the apricot jam with another spoonful of the muffin mix and run a clean finger around it so that the jam is as enclosed by the muffin mixture as possible.
• Bake at 200°C (400°F) for 15 minutes or until cooked.
• Ease the muffins out of the form while warm and put onto a wire rack to cool.
• Once cool, dust the tops with powdered sugar.

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.

APRICOT BANANA MUFFINS

Steps:

• In a small bowl, beat butter and sugars until crumbly, about 2 minutes. Add egg; mix well. Stir in banana and cream. Combine the flour, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in apricots and walnuts. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

APRICOT AND CHEESE DANISH MUFFINS

Steps:

• Preheat oven to 425 F degrees.
• Grease 12 muffin cup pan.
• Sift flour, baking powder, and salt.
• Stir in oat bran and brown sugar, set aside.
• In another bowl, combine milk, oil, eggs, and vanilla.
• Stir milk mixture into dry ingredients, just until moistened.
• Cut cream cheese into 12 equal pieces.
• Spoon 1/2 of batter into prepared muffin cups, filling about 1/3 full.
• Spoon about 1 tablespoon of jam on top of batter in each cup.
• Top with 1 piece of cream cheese in each cup.
• Spoon remaining batter into each cup, over the jam and cheese, until each cup is about 2/3 full.
• Bake for 14-16 minutes until browned.

JAM-DANDY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• In a mixing bowl, combine flour, sugar, baking powder, salt, and nutmeg. Cut in shortening until particles are fine and about the size of peas.
• Add milk and egg; mix just until thoroughly blended. There will probably be lumps.
• Spoon into a greased muffin tin or paper liners. Place 1 teaspoon of jam on top of each muffin, pressing into batter slightly.
• Sprinkle with the chopped nuts. Bake for 20-25 minutes or until the tops spring back when touched lightly.
• Serve warm. These can also be drizzled with powdered sugar glaze for added sweetness.

APRICOT-FILLED MUFFINS

Steps:

• Lightly coat 12 muffins cups with nonstick spray; set aside.
• Stir together flour, soy flour, sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl; set aside.
• Combine buttermilk, egg, and oil in another bowl or large measuring cup.
• Add buttermilk mixture all at once to flour mixture, stir just until moistened (batter will be stiff).
• Spoon about half of the batter into prepared muffins cups, filling each about one-third full.
• Place about 1 teaspoon of the spreadful fruit in the center of batter in each cup(if necessary make an indentation in batter with the back of spoon & put in fruit).
• Top the remaining batter, dividing equally; muffin cups will be about two-thirds full.
• Bake in a 400 degree oven for 15 to 18 minutes or until golden.
• Cool in muffin cups on wire rack for 5 minutes, Remove muffins; serve warm.