Apricot Nut Muffins
Submitted by Rainey
Hearty whole-wheat muffins with dried apricots, orange zest, and apricot nectar, studded with nuts for crunch.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThese wholesome muffins get their moisture from apricot nectar and their bright flavor from fresh orange zest grated right into the batter.
Whole-wheat flour provides nutty depth and fiber, while finely chopped dried apricots and optional nuts add texture throughout.
The batter rests for 20 minutes before baking, which helps the flour hydrate for a tender crumb.
Kitchen Tips
- Chop the dried apricots very fine so they distribute evenly
- Don’t skip the 20-minute rest; it makes a real difference in texture
- These muffins freeze beautifully for up to 3 months wrapped individually
Ingredients
Directions
Mix the sugar, shortening and egg until fluffy. Stir in the apricot nectar and orange rind. Sift together the flour, baking powder, salt and add to the creamed mixture. Blend in the apricots and nuts and add to the batter.
Pour into the muffin tins, that have been sprayed with a non-stick coating. Let stand for 20 minutes and then bake at 350℉ (180℃). for 15 to 20 minutes or until done. Cool on racks.
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