Apricot Ginger Muffins Recipes

APRICOT MUFFINS

Apricot Muffins image

"Fruity and fantastic" is how Ruth Bolduc of Conway, New Hampshire describes these pretty, moist muffins.

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 10

Ingredients

1 cup chopped dried apricots
1 cup boiling water
1 cup sugar
1/2 cup butter, softened
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1/2 cup chopped nuts

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.

Nutrition Facts :

APRICOT & GINGER MUFFINS

Apricot & Ginger Muffins image

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

Ingredients

1 3/4 cups self-raising flour
2 -3 tablespoons caster sugar
1/2 teaspoon salt
1 slightly beaten egg
1 1/2 teaspoons ground ginger
3/4 cup milk
1/3 cup melted butter
3/4 cup finely chopped dried apricot
1 1/2 teaspoon lemons, rind of, grated
1 teaspoon baking powder

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

Apricot Muffins image

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

Ingredients

1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
½ teaspoon salt
¼ cup melted butter
¼ cup vegetable oil
1 cup buttermilk
1 egg

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

FANTASTIC APRICOT MUFFINS

Fantastic Apricot Muffins image

These muffins ar so fruity and moist. Wonderful for breakfast with tea or coffee, for brunch with an omelet, or so good as an afternoon snack.

Provided by Debster

Categories Quick Breads

Time 18m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

1 cup chopped dried apricot
1 cup boiling water
1 cup sugar
1/2 cup butter or 1/2 cup margarine, softened
sour cream (1 cup)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange rind
1/2 cup chopped nuts

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.

Nutrition Facts : Calories 268.6, Fat 10.9, SaturatedFat 5.3, Cholesterol 20.3, Sodium 296.4, Carbohydrate 40.9, Fiber 1.9, Sugar 22.8, Protein 3.6

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