walnut and apricot muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 168.7
- Total Fat: 7.6 g
- Cholesterol: 30.9 mg
- Sodium: 91.6 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 1.3 g
- Protein: 2.6 g
View full nutritional breakdown of walnut and apricot muffins calories by ingredient
Introduction
Makes 12 medium size or 24 mini muffins Makes 12 medium size or 24 mini muffinsNumber of Servings: 12
Ingredients
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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 eggs, 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 190C for about 12-15 minutes for medium or about 10-12 for mini or until the mffins spring back when pressed lightly.
Number of Servings: 12
Recipe submitted by SparkPeople user .
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 eggs, 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 190C for about 12-15 minutes for medium or about 10-12 for mini or until the mffins spring back when pressed lightly.
Number of Servings: 12
Recipe submitted by SparkPeople user .
Member Ratings For This Recipe
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ELIZABRONX
This was very easy to make. I used whole wheat flour. The muffins lost a little volume when they came out of the oven, but they taste good. I doubled the quantity of cinnamon and apricots. I would make it again--trying to expand my repertoire of healthy snacks for under 200 calories, fits right in. - 4/21/09