Honey Apricot Muffins
Honey Apricot Muffins recipe
Yield
24 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | cup |
butter
or margarine, softened |
|
| 1 | cup |
honey
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
milk, 2%
|
* |
| 1 | cup |
apricots
dried, coarsely chopped |
*
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
ginger
ground |
|
| 118 | ml |
butter
or margarine, softened |
|
| 237 | ml |
honey
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
milk, 2%
|
* |
| 237 | ml |
apricots
dried, coarsely chopped |
*
|
| 237 | ml |
walnuts
chopped |
|
Directions
Grease muffin tin or line with muffin cups.
In small bowl, mix flour, baking powder, baking soda, salt and ginger.
In large bowl, cream butter with honey until light and fluffy.
Beat in eggs and milk. Stir dry ingredients into wet mixture until just moistened.
Stir in apricots and walnuts.
Pour into muffin cups.
Bake at 350℉ (180℃) for 25 to 30 minutes, or until golden brown and toothpick inserted in center comes out clean.
Cool on wire racks.
Makes 12 muffins.
