Apricot-Filled Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 cups all-purpose flour1/3 cup sugar1 tsp. baking powder1 tsp. cinnamon1/4 tsp. baking soda1/8 tsp. salt2/3 cup lowfat buttermilk or sour milk*1 egg3 Tbsp. canola oil1/4 cup apricot filling or apricot spread
1. Line muffin tin with paper muffin cups.and set aside. In a medium bowl stir together flour, sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of the flour mixture and set aside.
2. In a small bowl stir together buttermilk, egg and oil. Add buttermilk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
3. Spoon batter into prepared muffin cups, filling each about 1/3 full. Place 1 teaspoon of the apricot filling in the center of each. Add remaining batter.
4. Bake in a 400 degree oven for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Serve warm.
Note* To make 2/3 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2/3 cup total liquid; stir. Let stand for 5 minutes before using.
Number of Servings: 12
Recipe submitted by SparkPeople user DAWNKK.
2. In a small bowl stir together buttermilk, egg and oil. Add buttermilk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
3. Spoon batter into prepared muffin cups, filling each about 1/3 full. Place 1 teaspoon of the apricot filling in the center of each. Add remaining batter.
4. Bake in a 400 degree oven for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Serve warm.
Note* To make 2/3 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2/3 cup total liquid; stir. Let stand for 5 minutes before using.
Number of Servings: 12
Recipe submitted by SparkPeople user DAWNKK.
Nutritional Info Amount Per Serving
- Calories: 135.3
- Total Fat: 4.2 g
- Cholesterol: 18.3 mg
- Sodium: 100.9 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 0.5 g
- Protein: 2.6 g
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