Apricot and walnut muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Self rising flour |
| ½ | cup | Light brown sugar; packed |
| ⅓ | cup | Dried apricots; finely chopd |
| ½ | cup | Walnuts; finely chopped |
| 1 | teaspoon | Cinnamon |
| ½ | cup | Butter or margarine; melted |
| ¾ | cup | Milk |
| 1 | Egg; slightly beaten | |
Directions
PATTI - VDRJ67A
Preheat oven to 400~ amd grease 12 muffin cups. In large bowl, combine flour, sugar, apricots, walnuts and cinnamon. Make a well in the center and pour in the melted butter. Beat milk and egg and pour into well. Mix until flour is just moistened and batter is lumpy. Fill muffin cups ⅔ full.
Bake for 20 minutes, or until muffins are golden. Cool slightly, then loosen from pan. Cool on a wire rack.
Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@...> on Sep 25, 1997