Thursday, August 25, 2011

Berry Springs Lodge Moist Apricot Muffins

Apricot MuffinsApricot Muffins



1 cup chopped dried apricots
1 cup boiling water
1 cup sugar
1/2 cup butter, softened
1 cup fat free sour cream 

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
1/2 cup chopped pecans


Put apricots in the boiled water to soak for 2 minutes. In mixing bowl, cream sugar and butter. Add sour cream and mix well. Combine dry ingredients then stir into creamed mixture until moistened. Pour water off apricots and fold apricots, orange zest and pecans into batter. Fill muffin tin with paper muffin cups and spoon batter into each muffin cup so that it is 3/4 full. Bake at 400 degrees for 18-20 minutes. Enjoy!

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