Orange Apricot Muffins Recipes

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:

• 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:

• In large mixing bowl whisk together the flour, sugar, baking powder, nutmeg, baking soda and salt.
• In separate bowl whisk together eggs, yogurt and butter and pour over dry ingredients.
• Sprinkle with apricots and orange rind.
• Stir just until dry ingredients are moistened.
• Scoop into greased or paper lined muffin cups, filling to top.
• Bake in centre of 375 oven for about 20 minutes or until golden and tops are firm to the touch.
• Let stand for 5 minutes before serving warm.

Steps:

• Preheat oven to 350 degrees. Prepare muffin pans by spraying with oil or use paper liners. This recipe seems to make more than 12.
• Combine first six ingredients. Can replace 1/4°C wheat germ with additional 1/4°C whole wheat flour.
• Add butter until mixture is crumbly.
• Stir in the sugar.
• In a separate bowl, combine orange juice & egg.
• Add to flour mixture just until blended. Dough will be stiff.
• Add cranberries and apricots.
• Fill muffin cups 3/4 full.
• Bake 18 minute until a toothpick comes out clean when inserted into a muffin.
• Cool 5 minutes & then remove from pan & completely cool on rack.

Steps:

• Preheat oven to 400 degrees.
• Chop apricots. In a bowl, stir together apricots and orange juice. Allow to soak, stirring occasionally for at least 10 minutes before using.
• Saute the Grape Nuts in the coconut oil over medium heat, stirring frequently, for five minutes. Remove from heat and add the honey and mix well.
• Beat together the milk and egg until uniform. Add the Grape Nuts.
• Sift together the dry ingredients. Make a well in their center and add the grape nuts and fruit mixtures and stir briefly.
• Fill your greased muffin cups 2/3 full and bake 15-25 minutes.

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.

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.

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.