Apricot Muffins

by Jennifer Wieland

Me time for me tends to consist of puttering around stores. On one of these outings at Walmart I came across Nature’s Harvest Ultra Apricots by the produce. They are very moist with an almost gummy candy like texture when eaten. They are really good and a new favorite of mine to replace my gummy candy weakness.

I diced them up and also used apricot preserves to make some muffins that veered away from the standard muffin flavors. These are a very quick muffin and can be mixed by hand or with a mixer.

Apricot Muffins

Apricot Muffins

2 c. all-purpose flour
3/4 c. sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. milk
1/2 c. vegetable oil
2 large eggs
3 rounded tbsp. apricot preserves
1 1/4 c. chopped Nature’s Harvest Ultra Apricots

Preheat oven to 400° and line muffin pans with liners.

Place all of the dry ingredients into a bowl and stir together. Make a well and in another bowl whisk together the milk, oil, eggs and preserves. Pour into the well and stir until combined. Fold in the chopped apricots.

Fill liners 2/3 of the way full and bake for 16-18 minutes. Cool in pan for 5 minutes and then remove and continue to cool on wire rack or eat warm.

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Jennifer is a mom to 5 boys, 1 girl and 1 husband. Her kids range in age from 4-20 so things are always crazy with everything from preschool, to autism, to college. She tries to bake, craft and blog her way through all of the craziness that life throws her way.

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