94 dried apricot muffins Recipes

  • Apricot Banana Muffins
    butter, softened, sugar, brown sugar, egg and
    8 More
    butter, softened, sugar, brown sugar, egg, ripe banana, mashed, heavy whipping cream, king arthur unbleached all-purpose flour, baking powder, ground cinnamon, salt, chopped dried apricots, chopped walnuts
    40 min, 12 ingredients
  • Apricot & Ginger Muffins
    self-raising flour, caster sugar, salt and
    7 More
    self-raising flour, caster sugar, salt, slightly beaten egg, ground ginger, milk, melted butter, chopped dried apricot, lemons , rind of, grated, baking powder
    35 min, 10 ingredients
  • Apricot Orange Yogurt Muffins
    flour, sugar, baking powder, nutmeg, baking soda, salt and
    5 More
    flour, sugar, baking powder, nutmeg, baking soda, salt, eggs, plain yogurt, melted butter, dried apricot, coarsley grated orange rind
    30 min, 11 ingredients
  • Apricot/Raisin Muffins With Cashew Top
    butter or 1/2 cup margarine and
    14 More
    butter or 1/2 cup margarine, sugar or 3/4 cup splenda substitute, egg, water, powdered milk (instant ), lemon , zest of, lemon , juice of, all-purpose flour, baking powder, baking soda, salt, coriander, raisins, dried apricot, chopped to raisin size, cashews, chopped
    50 min, 15 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Easy Fruity Bran Muffins
    canola oil, plain nonfat yogurt or 1 tbsp soy yogurt and
    13 More
    canola oil, plain nonfat yogurt or 1 tbsp soy yogurt, brown sugar, molasses, maple syrup or 2 tbsp barley malt, egg whites, skim milk or 1 cup soymilk, natural bran, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, raisins, dried apricots or 1/4 cup dried plum, diced
    28 min, 15 ingredients
  • Hot Cross Muffins Gluten Free
    gluten-free flour or 300 g rice flour (11/2 cups) and
    14 More
    gluten-free flour or 300 g rice flour (11/2 cups), gluten free baking powder, bicarbonate of soda, salt, mixed spice, xanthan gum, sugar (1/4 cup), canola oil, eggs, unsweetened applesauce (baby works well ), vanilla, diced dried apricots or 2 tbsp dried peaches, currants or 2 tbsp sultanas, diced glace fruit (peach, apple, pear, pineapple)
    25 min, 15 ingredients
  • Apricot Graham Muffins Apricot Graham Muffins
    egg, buttermilk, brown sugar, butter, softened and
    7 More
    egg, buttermilk, brown sugar, butter, softened, graham cracker crumbs, flour, baking powder, salt, baking soda, dried apricot, chopped, water
    40 min, 11 ingredients
  • Apricot Sticky Muffins Apricot Sticky Muffins
    white grape juice, dried apricot, finely chopped, flour and
    10 More
    white grape juice, dried apricot, finely chopped, flour, cream of wheat, uncooked, sugar, baking powder, salt, ground nutmeg, butter, melted, vanilla extract, egg whites, lightly beaten, carton vanilla yogurt, sugar
    45 min, 13 ingredients
  • Apricot Sticky Muffins Apricot Sticky Muffins
    apple juice, chopped dried apricots, all-purpose flour and
    11 More
    apple juice, chopped dried apricots, all-purpose flour, uncooked farina (such as cream of wheat), sugar, baking powder, salt, ground nutmeg, margarine or butter, melted, vanilla extract, egg whites, lightly beaten, carton plain fat-free yogurt, sugar
    14 ingredients
  • Apricot Oatmeal Muffins Apricot Oatmeal Muffins
    baking powder, baking soda, butter, chopped nuts and
    7 More
    baking powder, baking soda, butter, chopped nuts, egg whites, chopped dried apricots, flour, low fat buttermilk, old fashioned oatmeal, salt, sugar
    11 ingredients
  • Apricot Oatmeal Muffins Apricot Oatmeal Muffins
    king arthur unbleached all-purpose flour, brown sugar and
    9 More
    king arthur unbleached all-purpose flour, brown sugar, baking powder, salt, quick-cooking oats, chopped dried apricots, butter, boiling water, eggs, lightly beaten, milk, grated orange peel , optional
    40 min, 11 ingredients
  • Apricot and Maple Muffins Apricot and Maple Muffins
    eggs, skim milk, olive oil, plain yogurt, all-bran cereal and
    6 More
    eggs, skim milk, olive oil, plain yogurt, all-bran cereal, whole wheat flour, baking powder, light brown sugar, chopped dried apricot, golden raisin, maple syrup
    15 min, 11 ingredients
  • Apricot and Chevre Muffins Apricot and Chevre Muffins
    all-purpose flour, baking powder, salt, butter and
    9 More
    all-purpose flour, baking powder, salt, butter, chopped shallot, snipped dried apricot, honey, semi-soft goat cheese (chevre, 2 oz), brown sugar, eggs, fat-free half-and-half, snipped fresh thyme, honey (optional)
    45 min, 13 ingredients
  • Orange-Apricot Grape Nut Muffins Orange-Apricot Grape Nut Muffins
    dried apricot, orange juice, grape-nuts cereal and
    8 More
    dried apricot, orange juice, grape-nuts cereal, coconut oil, honey, sour milk, egg, flour, baking soda, ground ginger, salt
    20 min, 11 ingredients
  • Apricot Oat Bran Muffins - Low Fat Apricot Oat Bran Muffins - Low Fat
    oat bran, brown sugar, baking powder, egg whites and
    4 More
    oat bran, brown sugar, baking powder, egg whites, buttermilk, molasses, apple, peeled, cored and grated, chopped dried apricot
    30 min, 8 ingredients
  • Mixed Fruit Muffins Mixed Fruit Muffins
    chopped pecans, ground cinnamon, divided, water and
    5 More
    chopped pecans, ground cinnamon, divided, water, dried cranberries, chopped dried apricots, low-fat blueberry muffin mix, egg
    8 ingredients
  • Cranberry-Apricot Flax Seed Muffins Cranberry-Apricot Flax Seed Muffins
    hodgson mill multi-grain hot cereal, flour, baking powder and
    12 More
    hodgson mill multi-grain hot cereal, flour, baking powder, baking soda, salt, sugar, carrot, shredded, apple, peeled and finely chopped, skim milk, eggs, applesauce, vanilla extract, walnuts, chopped (optional), dried cranberries, dried apricot
    35 min, 15 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top