* Exported from MasterCook *
Apricot-Almond Muffins
Recipe By : Mary Evans
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruit Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MUFFINS:
3/4 cup diced dried apricots
1 tablespoon hot water
1 tablespoon lemon juice
1 3/4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter -- melted, cooled to room temperature
1 egg
6 ounces low-fat custard-style vanilla yogurt
1/4 cup apricot preserves
3/4 teaspoon almond extract
1/2 cup sliced almonds
GLAZE:
1/4 cup powdered sugar -- 1/2" cubes
1 teaspoon milk
1/2 teaspoon almond extract
1. Heat oven to 400F. Grease bottoms of 12 muffin cups or line with
baking cups. In small bowl, stir together apricots, water and lemon
juice; let stand 10 minutes.
2. In large bowl, whisk together flour, sugar, baking powder, baking
soda and salt. Make well in center. In medium bowl, whisk butter and
egg until well-blended; whisk in yogurt until combined. Whisk in
preserves and 3/4 teaspoon almond extract. Pour mixture into well in
center of flour mixture; stir until partially mixed. Add apricots;
stir until just blended.
3. Divide evenly among muffin cups; sprinkle with sliced almonds.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in
center comes out clean. Cool in pan on wire rack 10 minutes.
4. Meanwhile, in another small bowl, stir together all glaze
ingredients. Drizzle over muffins; remove from pan. Serve warm or at
room temperature.
12 muffins
Description:
"Chewy bits of dried apricots and crunchy slices of almonds fill
these muffins with taste, texture and flashes of orange color."
Source:
"http://www.cookingclub.com/";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 246 Calories; 10g Fat (35.8%
calories from fat); 5g Protein; 36g Carbohydrate; 2g Dietary Fiber;
35mg Cholesterol; 83mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
NOTES : Make sure the dried apricots are still soft and pliable, and
use pure almond extract, not the imitation variety, for best flavor.