Apricot Sesame Muffins Recipes

Steps:

• In a small bowl, combine apricots and water. Let stand 5 minutes. Drain well and set aside. In a large bowl, cream butter and sugar until fluffy. Add sour cream and mix well. Combine dry ingredients and add to butter mixture. Mix on low only until combined. Fold in orange peel, nuts and apricots. Batter will be very stiff. Spoon into well-greased muffin tins, filling each cup almost to the top. Bake at 400° for 18-20 minutes or until done. Combine sugar and orange juice; dip tops of warm muffins in mixture.

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.

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.

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.

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.

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.

Steps:

• 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. Add the dried apricots and toss to coat. 3. Purée the canned apricots in a food processor or blender to yield about 1 cup purée. Add all of the wet ingredients and pulse to blend. (You can also use a fork or potato ricer to mash the apricots, 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. Top each cup of batter with a pinch of the sesame seeds, taking care to sprinkle them evenly over each cup. 6. Cool the muffins at least 10 minutes before removing from the tin.

Steps:

• Preheat oven to 350°F Grease 12 muffin tins and set aside.
• Mix all the topping ingredients together in a small bowl and set aside.
• To make the muffin mixture, combine the chopped apricots, orange juice and zest and allow to stand for 10 minutes.
• Stir in the buttermilk, melted butter, honey, and eggs.
• Combine the flours, muesli, wheatgerm and baking powder in a large bowl and make a well in the center.
• Add the apricot mixture and stir with a wooden spoon just until the mixture has combined -- be careful not to over mix.
• Spoon half the mixture into the greased muffin pan, until they are half full.
• With the back of a teaspoon, make a well in the center of each muffin and then fill with a teaspoon of apricot jam.
• Spoon the remaining muffin mixture on top, gently pressing it down around the apricot jam to enclose it.
• Sprinkle the tops of the muffins with the muesli topping.
• Bake for 20 minutes.
• Cool. Slightly before removing from the pan.
• Carefully ease a teaspoon around the edge of each muffin to loosen it, then transfer to a wire rack to cool completely.

Steps:

• Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• In medium bowl, stir Muffin Mix, milk, oil, eggs, apricots, raisins and 1 teaspoon of the orange peel just until blended. Divide batter among muffin cups (each about two-thirds full). In small bowl, stir together Streusel and remaining 1/2 teaspoon grated orange peel; sprinkle over batter.
• Bake 18 to 22 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.