Apricot Muffins

Breakfast-Brunch
Servings: 0

Ingredients

  • 1 cup Chopped Dried Apricots
  • 1 cup Boiling Water
  • 1 cup Sugar
  • 1/2 cup Unsalted Butter
  • 1 cup Sour Cream
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Chopped Walnuts or Pecans

  1. Soak Apricots in boiling water for 5 minutes.
  2. In a large mixing bowl, cream sugar and butter until fluffy. Add sour cream; mix well.
  3. Combine dry ingredients; stir into creamed mixture just until moistened.
  4. Drain apricots, discarding liquid. Fold apricots and nuts into bater. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 18-20 minutes. Yield: 1 Dozen

Silver Service Inn

Details

  • Nightly Rate $175 - $215
  • Reviews (42) 4.8
  • Rooms 5

Contact Innkeeper

  • Phone 1-8023624598
  • Fax 1-8023620138