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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 135.6
  • Total Fat: 7.7 g
  • Cholesterol: 31.5 mg
  • Sodium: 90.2 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.3 g

View full nutritional breakdown of walnut and apricot muffins calories by ingredient
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walnut and apricot muffins

Submitted by: PORTIER.N
walnut and apricot muffins

Introduction

Makes 12 medium size or 24 mini muffins Makes 12 medium size or 24 mini muffins
Number of Servings: 12

Ingredients

    1 cup flour
    1/2 tsp baking soda
    1/2 cup brown sugar
    1/2 tsp cinnamon
    1/4 cup chopped dried apricots
    1/4 cup water or orange juice (I used water)
    50g butter
    1 egg
    1/2 cup yogurt or sour cream
    half a large (or one small) orange , rind and juice
    1/4 cup chopped walnuts

Directions

1. Heat the oven to 375F and spray the muffins tins with oil (fry light, chef mate or your own version).
2. Measure the dry ingredients into a large bowl and mix well to ensure that the brown sugar is evenly mixed through the other ingredients.
3. In another bowl, microwave the apricots with the water until all the liquid is absorbed (about 1 minute on 100% power).
4. Add the butter to the apricot mixture, warm it a bit more if needed to mix it in.
5. Then mix in the egg, sour cream or Greek style yogurt and grated orange rind.
6. Make the juice from the orange up to half a cup with water (if necessary) and add this and the chopped walnuts to the mixture.
7. Fold the two mixtures together, taking care not to overmix.
8. Divide the mixture evenly between the muffin tins.
9. Bake at 375F for about 12-15 minutes for medium or about 10-12 for mini or until the muffins spring back when pressed lightly.

Number of Servings: 12

Recipe submitted by SparkPeople user PORTIER.N.






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