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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Fruity and fantastic is how Ruth Bolduc of Conway, New Hampshire describes these pretty, moist muffins. Ingredients:
1 cup chopped dried apricots |
1 cup boiling water |
1 cup sugar |
1/2 cup butter, softened |
1 cup (8 ounces) sour cream |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 tablespoon grated orange peel |
1/2 cup chopped nuts |
Directions:
1. 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 peel 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. Yield: about 1 dozen.
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