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Baking for Diabetics?
Are you looking for a way to cut down on carbs and still bake?
We have 2 diabetics in the family and I've been looking for anything
to help! I just recently found this:
Carbquik
We'll be able to have pancakes again!
I can't wait! And... they also have a low-carb flour!
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MUFFIN RECIPES
Musings from The Armchair Chef ~
Try making this with a low sugar Apricot jam...
ILovetoBakeBread.com
NUTCRACKER APRICOT MUFFINS |
| Apricot preserves and nuts... hot from
the oven and dripping butter... with a big glass of cold
milk... WOW! |
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Ingredients |
● 1/2
cup butter
● 1/2 cup brown
sugar -- packed
● 1 10 oz jar
apricot preserves
● 1/2 cup milk
● 2 eggs
● 2 2/3 cups flour
● 2 teaspoons
baking powder
● 1 teaspoon salt
● 1/2 teaspoon
baking soda
● 1/2 cup chopped
nuts |
| Equipment |
Large Mixing Bowl
Measuring cups
Measuring spoons |
Rubber Spatula
Muffin pan
Muffin papers |
| Step by Step |
●
Preheat oven to 350 degrees F
● 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 2/3 full. (or use Muffin
papers)
● Bake at 350 degrees for 25 - 30 minutes or until
lightly browned.
● Makes about 18 muffins.
● Enjoy!
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| Variations |
| Use the preserves of your choice for an
equally delicious, but very different *muffin*
experience! |
For a printable version of the
NUTCRACKER APRICOT MUFFINS Recipe, click here.
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