|Nutritional Guidelines (per serving)|
|Servings: 1 Dozen (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Feel free to add 1/2 cup of chopped nuts to these tasty fresh apricot muffins, or bake with a sprinkling of cinnamon sugar on their tops.
The diced apricots may be replaced with diced peaches, nectarines, or plums. Pluots, which are a cross between an apricot and a plum, may be used as well.
- 1 cup fresh apricots (diced)
- 1 cup fresh blueberries
- 1 teaspoon lemon juice
- 1 1/2 cups all-purpose flour (6 3/4 ounces)
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon (ground)
- Dash nutmeg (ground)
- 6 tablespoons butter (melted)
- 1/2 cup milk
- 1 large egg
- Optional: 1 tablespoon sugar blended with 1/4 teaspoon of cinnamon
Toss chopped apricots and blueberries with lemon juice. Set aside. Grease and flour 12 muffin cups or line with paper liners.
Combine flour, sugar, baking powder, soda, salt, cinnamon, and nutmeg in a large bowl.
In another bowl, whisk together butter, milk, and egg. Stir milk mixture into the dry ingredients and blend just until moistened. Do not beat.
Gently fold in the fruit mixture.
Spoon batter into muffin cups, filling about three-quarters full. If desired, sprinkle with the cinnamon and sugar mixture.
Bake in a preheated 375° for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Cool for about 3 minutes in pan then remove to cool completely. Makes 12 muffins.
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