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Apricot Muffins Recipe

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Apricot Muffins Recipe

Prep Time: Cook Time:

Ingredients

  • Apricots, raw | 1.00 cup, halves
  • Lemon juice, raw | 1.00 tsp
  • Oil, palm | 0.25 cup
  • Granulated sugar | 0.50 cup
  • Egg, whole, raw | 1.00 medium
  • Wheat flour, white, all-purpose, enriched, calcium-fortified | 1.25 cup
  • Low sodium baking powder | 2.00 tsp
  • Salt | 0.50 tsp
  • Spices, nutmeg, ground | 0.25 tsp
  • Calcium fortified skim milk | 0.25 cup
  • Dried walnuts | 0.25 cup, chopped
Nutrition Facts (Per Serving)

Calories per serving: 224.86 mg

Fat per serving: 9.88 g

Saturated fat per serving: 3.70 g

Protein per serving: 4.18 g

Sodium per serving: 159.10 mg

Cholesterol per serving: 20.61 g

Instructions

  1. Finely dice the apricot. Combine apricot pieces and lemon juice. Cream shortening and sugar, beat in egg and stir in apricots.
  2. In separate bowl, sift flour, baking powder, salt and nutmeg; add to first mixture alternately with milk. Add chopped nuts with the last portion of flour.
  3. Fill greased muffin tins two thirds full. Sprinkle a little granulated sugar on top of each muffin.
  4. Bake for about 20 minutes at 350° F.
  5. Serve.

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