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Nutcracker Apricot Muffins

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Submitted by bigboy

YIELD

18 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

½ 118
CUP ML BUTTER
½ 118
CUP ML BROWN SUGAR
packed *
10 289
OUNCES ML/G APRICOT PRESERVES (JAM)
1 jar
½ 118
CUP ML MILK
2 2
LARGE LARGE EGGS
2 ⅔ 631
2 1E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BAKING SODA
½ 118
CUP ML NUTS
chopped

Directions

Beat butter and sugar until light and fluffy.

Blend in preserves, milk and eggs.

Add combined dry ingredients, mixing just until moistened. Stir in nuts.

Spoon into greased and floured medium-sized muffin pans, filling each cup ⅔ full.

Bake at 350℉ (180℃) F for 25 to 30 minutes or until lightly browned.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 184 39% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 200mg 8%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 2%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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