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Apricot Muffins

SUBMITTED BY: Lois Gelzer

"Orange zest enhances the apricot flavor of these muffins shared by Lois Gelzer from Cape Elizabeth, Maine. 'Sometimes, I substitute raisins, chopped dates or other dried fruit for the apricots,' she writes."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4 star rating.
Read Reviews (2)
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  30 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1/2 cup chopped dried apricots
  • 2 teaspoons grated orange peel

DIRECTIONS

  1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, milk and oil; mix well. Stir into dry ingredients just until combined. Fold in apricots and orange peel. Fill paper-lined muffin cups two-thirds full.
  2. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2007 by Laura D.
Good breakfast muffins. I didn't use as much orange zest as they called for because my orange... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2007 by cookster
These turned out great! I couldn't help eating 3 or 4 myself:) I made a few changes... MORE


 
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