Triple Apricot Ambrosia Muffins Food

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.

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 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.

APPLE, APRICOT AND RAISIN MUFFINS

Steps:

• Soak bran flakes in milk for 5 minutes in large bowl.
• Add eggs and oil, combine well.
• Sift all dry ingredients into the bowl and mix well.
• Stir in apples, apricots and raisins.
• Divide batter in 18 well greased 1/3 cup muffin tins.
• Bake at 375 F for 18 - 20 minutes or till tester comes out clean.
• Turn out onto wire racks.

TRIPLE-APRICOT AMBROSIA MUFFINS

Steps:

• 1. Preheat the oven to 375°F. 2. Sift the dry ingredients together in a large bowl. Add the dried apricots and coconut and toss to coat. 3. Purée the canned apricots in a food processor or blender to yield about 1 cup. Add the wet ingredients and pulse to blend. (You can also use a fork or potato ricer to mash the peaches, and then blend in the wet ingredients by hand.) 4. Pour the wet mixture into the dry mixture. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin. When they have further cooled to room temperature, spread a teaspoon of apricot preserves on top of each and sprinkle with a large pinch of coconut.

LEMON PECAN MUFFINS

Steps:

• 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. Reserve 1/2 cup of the pecans to top the muffins (see Step 4). Add the remaining pecans to the dry ingredients and toss to coat. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir. 4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with the reserved chopped pecans, taking care to sprinkle them evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly. 5. Bake for 15 to 20 minutes. 6. Cool the muffins at least 10 minutes before removing from the tin.