Nutcracker Apricot Muffins
Yield
18 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ½ | cup |
brown sugar
packed |
*
|
| 10 | ounces |
apricot preserves (jam)
1 jar |
|
| ½ | cup |
milk
|
|
| 2 | large |
eggs
|
|
| 2 ⅔ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 289 | ml/g |
apricot preserves (jam)
1 jar |
|
| 118 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 631 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 118 | 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.
