APRICOT/RAISIN MUFFINS WITH CASHEW TOP
Make and share this Apricot/Raisin Muffins With Cashew Top recipe from Food.com.
Provided by Derf2440
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Whisk together water and instant powdered milk; set aside.
- Cream butter, sugar and egg together, until smooth; add reconstituted milk, lemon zest and juice, mix thoroughly.
- In another bowl combine flour, baking powder, baking soda, salt, coriander, raisins and apricots; mix well.
- Make a well in the middle of the dry ingredients; pour wet ingredients into the well; stir just enough to moisten, batter should be lumpy.
- Either spray a 12 cup muffin tin with veggie spray or place a cupcake paper in each cup.
- Fill each cup with 1/12 of the batter.
- Sprinkle top of each muffin with chopped cashews.
- Bake at 400°F for 25 to 30 minutes or until a toothpick stuck in centre of muffin comes out clean.
APRICOT BREAKFAST MUFFINS
Provided by Food Network
Time 25m
Yield 6 muffins
Number Of Ingredients 10
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.
CARROT APRICOT MUFFINS
I love a good healthy muffin to grab and go in the mornings and I like to use items I have around the house, so when there are extra carrots around, these are simple and delicious!
Provided by doler
Categories Quick Breads
Time 35m
Yield 13 muffins, 13 serving(s)
Number Of Ingredients 13
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.
LOW FAT APRICOT MUFFINS
These are low in calories, low in fat but NOT low in taste. You could use 1/2 cup chopped dried apricots instead of pecans or 1/4 cup of each. I eat mine warm and sprayed with Fat Free Parkay Butter Spray.
Provided by BFit4U
Categories Quick Breads
Time 45m
Yield 12-18 Muffins
Number Of Ingredients 10
Steps:
- Beat butter and Splenda Brown Sugar until light, somewhat fluffy and mixed together in mixer using the whisk/wire beater.
- Add Apricot Preserves, milk and egg beaters to mixer. Beat until well mixed.
- In another large bowl sift all dry ingredients except the pecans.
- Remove mixing bowl from mixer base and add the dry ingredients and pecans to the wet ingredients.
- Mix together with wooden spoon until the batter comes together and is moistened.
- Spray muffin pans with baking spray w/ flour (Crisco makes a good one.).
- Fill each cup 2/3 full.
- Bake at 350°F for 25-30 minutes or until lightly browned.
- Makes about 18 muffins or 12 massive ones!
APRICOT & GINGER MUFFINS
Make and share this Apricot & Ginger Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 35m
Yield 12 muffins.
Number Of Ingredients 10
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
Make and share this Apricot Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 12
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.
Nutrition Facts : Calories 149.9, Fat 6.6, SaturatedFat 1.5, Cholesterol 16.2, Sodium 166.4, Carbohydrate 20.6, Fiber 0.8, Sugar 9.7, Protein 2.6
WHITE CHOCOLATE APRICOT MUFFINS
I got this recipe from a magazine that specializes in low fat cooking. I was surprised when the recipe produced moist bakery style muffins whose flavors balanced perfectly. The white chocolate provides a nice sweet taste and the apricot preserves keep the muffin from tasting too sweet. From the outside they appear as ordinary muffins, but once you bite into them, you'll find a bit
Provided by Dawn399
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Combine flour, sugar, baking powder, salt, and chocolate in a mixing bowl.
- Make a depression in the middle of the flour mixture.
- In a separate bowl combine milk, butter and egg and stir with a wire whisk.
- Add to flour mixture and stir until blended.
- Apricot preserves are not added to the mixture.
- Fill muffin pan with cupcake liners or spray with cooking spray.
- Fill with 1 Tbl.
- of batter and then add 2 tsp.
- of apricot preserves to the middle of batter.
- Then top with remaining batter.
- Sprinkle sugar on top.
- Bake at 400 degrees for 20-22 minutes until lightly browned.
APRICOT MUFFINS
These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite!
Provided by Aunt Mamie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.2 g, Cholesterol 26.5 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 258 mg, Sugar 19.3 g
CHICKPEA AND APRICOT MUFFINS
Chickpeas and apricots: now those are healthy ingredients in a muffin! This recipe was emailed to me from the Simply Great Meals Recipe Club. I haven't yet made it but it caught my attention because I was impressed by the healthy ingredients, particularly the inclusion of chickpeas and from a search on Zaar I couldn't find any muffin recipes containing chickpeas.
Provided by bluemoon downunder
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place the apricots and apricot nectar in a small saucepan and simmer uncovered for 10 minutes.
- Place the apricot mixture and chickpeas in a food processor and process until smooth. Set aside to cool.
- Stir the eggs, milk and melted butter into the chickpea mixture until all the ingredients are well combined.
- Sift the flour into a large bowl, add the coconut and brown sugar.
- Gradually stir the chickpea mixture into the flour and sugar mixture, and mix until all the ingredients are well combined.
- Spoon the muffin mixture into 12 greased 1/2 cup muffin pans and bake in a preheated oven at 180ºC for 20-25 minutes.
- When cooked, remove the muffins from the oven and allow to stand in the pan for 5 minutes before turning them out onto a wire rack to cool, dust with icing sugar and serve (optional).
- TIP: Use half wholemeal self-raising flour to white to increase the fibre content.
- NOTE: In step 6, the recipe specified 12 1/2 inch muffin cups but then said that the recipe made 15 muffins, so you may find that there is enough mixture for 15 not 12 muffins. I've specified 12 for the sake of consistency. Please clarify this point if you make and review this recipe before I make it. Once I know, I'll get the yield corrected if the mixture is indeed sufficient for 15 muffins.
Nutrition Facts : Calories 320.9, Fat 7.8, SaturatedFat 4.5, Cholesterol 50.5, Sodium 503.5, Carbohydrate 57.6, Fiber 3.3, Sugar 29.3, Protein 6.6
GIANT FLOURLESS CHOCOLATE CASHEW MUFFINS
I love to make these in a giant muffin pan (that holds six, instead of the usual 12) for a fabulous oversized muffin, but you can also make them in a regular muffin tin or even a loaf pan.
Provided by Alejandra Ramos
Categories main-dish
Time 40m
Yield Makes 6 giant muffins (or 12 regular muffins)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease a 6-cup jumbo muffin tin with nonstick cooking spray.
- Microwave the cashew butter in 30-second increments until it is slightly warm and easy to stir.
- Beat together the cashew butter and eggs with an electric mixer fitted with the paddle attachment until smooth and fluffy, about 5 minutes. Beat in the maple syrup, cocoa powder, vanilla, baking soda and salt until the mixture is smooth, thick and glossy (like a brownie batter).
- Pour the batter into the prepared muffin tin and bake until the muffins puff up, the tops are cracked and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.
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