Apricot Orange Yogurt Muffins
While everyone's focus is on Christmas dinner, it's always nice to have something special for Christmas morning as well - nothing that takes too much time, mind you, but something that looks and tastes great. A muffin pleases the little and big folks who can nibble as they participate in the splendid chaos of opening stockings.
Servings: 10
Ingredients:
| Nutritional Info | |
| Per muffin: about | - |
| cal | 252 |
| pro | 6 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 40 g |
| fibre | 2 g |
| chol | 62 mg |
| sodium | 317 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 14% |
| vit A | 17% |
| vit C | 3% |
| folate | 15% |
-
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) grated nutmeg
1/2 tsp (2 mL) each baking soda and salt
2 eggs
1 cup (250 mL) plain yogurt
1/3 cup (75 mL) butter, melted
1 cup (250 mL) slivered dried apricots
2 tbsp (25 mL) coarsely grated orange rind
Preparation:
In large bowl, whisk together flour, sugar, baking powder, nutmeg, baking soda and salt.
In separate bowl, whisk together eggs, yogurt and butter; pour over dry ingredients. Sprinkle with apricots and orange rind; stir just until dry ingredients are moistened. Scoop into greased or paper cup-lined muffin cups, filling to top. (make-ahead: Cover lightly and refrigerate for up to 12 hours.)
Bake in centre of 375°F (190°C) oven for about 20 minutes or until golden and tops are firm to the touch. Let stand in pan on rack for 5 minutes before serving warm.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »