Apricot Muffins

By Hklbrries

Ingredients

• 1 cup chopped dried apricots
• 3 cups whole wheat flour
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 1/4 cups milk
• 1 cup honey
• 1 egg, beaten
• 3 tbsp safflower oil
• 1 cup chopped pecans or almonds

Details

Servings 24

Preparation

Step 1

Place apricot pieces in a small bowl. Add hot water to cover; let stand until fruit is softened, about 30 minutes. Drain well.

Preheat oven to 375 F. Oil enough cups in muffin tins for 24 muffins or line cups with paper baking cups.

In a large bowl, mix the flour, baking powder, cinnamon and nutmeg.

In a separate bowl, combine the milk, honey, egg, and oil. Add to the flour mixture; stir only until the flour is thoroughly moistened. Gently fold in the apricots and pecans or almonds.

Spoon into the muffin tins, and bake about 20 minutes. Serve warm with Honey Butter, Orange-Honey Butter or Orange-Pineapple Butter (recipes in collection).