Apricot Nut Muffins
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| 1 | large |
eggs
|
|
| ¾ | cup |
apricot nectar
|
|
| 4 | teaspoons |
orange zest
grated |
|
| 3 | cups |
whole-wheat flour
|
|
| 3 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
apricots, dried
chopped fine |
*
|
| ¾ | cup |
nuts
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 1 | large |
eggs
|
|
| 177 | ml |
apricot nectar
|
|
| 2E+1 | ml |
orange zest
grated |
|
| 7.1E+2 | ml |
whole-wheat flour
|
|
| 18 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
apricots, dried
chopped fine |
*
|
| 177 | ml |
nuts
chopped, optional |
|
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.
