Apricot Muffins

Breakfast-Brunch
Preparation time: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Cook time: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
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

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