Apricot Orange Yogurt Muffins
This recipe makes 10 servings
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 |
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.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1 tsp grated nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup plain yogurt
- 1/3 cup butter, melted
- 1 cup slivered dried apricots
- 2 tbsp 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.
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