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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A fluffy muffin bursting with flavor. This is a great muffin base recipe. I use it for all my muffin baking, just change the ingredients to use what I have on hand. The apricot is so wonderful. People who don't like apricots even ask for more of these.I Usually use my dehydrated apricots but fresh works great also. Ingredients:
1/2 cup butter, room temperature |
1 cup sugar |
2 eggs |
2 teaspoons vanilla |
2 teaspoons baking powder |
1/4 teaspoon salt |
2 cups flour |
1/2 cup milk |
1 cup chopped pecans |
1 1/2 cups apricots, chopped |
Directions:
1. Cream together butter and sugar.
2. Add vanilla.
3. Beat in eggs, one at a time.
4. Combine dry ingredients and add to creamed mixture alternately with milk.
5. Stir in nuts & apricots.
6. Spoon into paper lined or greased muffin pans.
7. Bake at 375 for 25 minutes. I have used this recipe for mini-muffins, regular muffins and jumbo muffins.
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