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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Courtesy of the REBELS Recipe Team. These muffins are rich enough to eat without butter or jam! dried apricots, water, sugar, margarine, sour cream, flour, baking soda, nutmeg cvt Ingredients:
1 cup dried apricots, diced |
1 cup sugar |
1/2 cup margarine, softened |
8 oz sour cream |
2 cups flour |
1 tsp baking soda |
1/2 tsp nutmeg |
Directions:
1. Preheat oven to 400 degrees. Grease muffin tins (12?).
2. Soak apricots in 1 cup boiling water for 5 minutes. Drain apricots and discard water.
3. Cream sugar and margarine until fluffy, about 5 minutes.
4. Add sour cream and mix well.
5. Combine flour, baking soda and nutmeg. Stir into creamed ingredients just until moistened. Batter will be lumpy. Do not overmix.
6. Fold apricots into batter until just mixed.
7. Fill muffin tins 3/4 full.
8. Bake at 400 degrees for approximately 20 minutes for regular and 30 minutes for jumbo or until toothpick comes out clean.
9. Cool 10 minutes before removing from pan.
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