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Apricot Nut Muffins

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Submitted by Rainey

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

¾ 177
CUP ML SUGAR
2 3E+1
TABLESPOONS ML VEGETABLE SHORTENING
1 1
LARGE LARGE EGGS
¾ 177
4 2E+1
TEASPOONS ML ORANGE ZEST
grated
3 7.1E+2
3 ½ 18
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML SALT
1 237
CUP ML APRICOTS, DRIED
chopped fine *
¾ 177
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 702 28% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 618mg 26%
Total Carbohydrate 39g 39%
Dietary Fiber 14g 55%
Sugars g
Protein 37g
Vitamin A 14% Vitamin C 47%
Calcium 14% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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