Apricot Orange Yogurt Muffins

By The Canadian Living Test Kitchen

Tested till perfect

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Apricot Orange Yogurt Muffins

This recipe makes 10 servings

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Nutritional Info
Per muffin: about -
cal 252252 cal
pro 6 g6g pro
total fat 8 g8g total fat
sat. fat 5 g5g sat. fat
carb 40 g40g carb
fibre 2 g2g fibre
chol 62 mg62mg chol
sodium 317 mg317mg sodium
% RDI: -
calcium 77 calcium
iron 1414 iron
vit A 1717 vit A
vit C 33 vit C
folate 1515 folate

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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 2 cups all-purpose flour
  • 1/2 cup granulated sugar 1/2 cup granulated sugar
  • 2 tsp baking powder 2 tsp baking powder
  • 1 tsp grated nutmeg 1 tsp grated nutmeg
  • 1/2 tsp baking soda 1/2 tsp baking soda
  • 1/2 tsp salt 1/2 tsp salt
  • 2 eggs 2 eggs
  • 1 cup plain yogurt 1 cup plain yogurt
  • 1/3 cup butter , melted1/3 cup butter, melted
  • 1 cup slivered dried apricots 1 cup slivered dried apricots
  • 2 tbsp coarsely grated orange rind 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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