walnut and apricot muffins
- Number of Servings: 12
Ingredients
1 cup flour1/2 tsp baking soda1/2 cup brown sugar1/2 tsp cinnamon1/4 cup chopped dried apricots1/4 cup water or orange juice (I used water)50g butter1 egg1/2 cup yogurt or sour creamhalf a large (or one small) orange , rind and juice1/4 cup chopped walnuts
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.
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.
Nutritional Info 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
Member Reviews