nutcracker apricot muffins
- Categories
- Breads
- Yield
- 18 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter |
| ½ cup | Brown sugar -- packed |
| 1 | 10 oz jar apricot preserves |
| ½ cup | Milk |
| 2 | Eggs |
| 2⅔ cup | Flour |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Salt |
| ½ teaspoon | Baking soda |
| ½ cup | Chopped nuts |
Beat butter and sugar until light and fluffy. Blend in preserves, milk and eggs. Add combined dry ingredients, mixing just until moistened. Stir in nuts. Spoon into greased and floured medium-sized muffin pans, filling each cup ⅔ full. Bake at 350 degrees for 25 - 30 minutes or until lightly browned.
Recipe By : Rhapsody of Recipes (Chattanooga Symphony Youth Orchestra)
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