April 11, 2010

ORANGE-APRICOT MUFFINS


 
2 c. flour
1 tsp. baking soda
1 1/2 c. sugar
1 c. pecans, chopped
1/2 c. butter, melted
2 eggs or equivalent
1 c. buttermilk
1/2 c. chopped dried apricots
1/2 c. grated orange rind
GLAZE:
1 tbsp. sugar
Juice of 2 med. oranges
 
To prepare muffins: Preheat oven to 375 degrees. In a large mixing bowl, sift together flour, soda and sugar. Stir in eggs, milk and butter (do not beat). Add rind, fruit and nuts. Spoon 1 tablespoon batter into greased small muffin tins. Bake 15 minutes. Meanwhile, prepare glaze by combining juice and sugar. Immediately pour 1 teaspoon glaze over each hot muffin. Serve warm. Makes 5 dozen. (For perfectly shaped muffins, do not be tempted to over fill tins.)

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