Honey Apricot Muffins

Honey Apricot Muffins

Grease muffin tin or line with muffin cups. In small bowl, mix flour, baking powder, baking soda, salt and ginger. In large bowl, cream butter with honey until light and fluffy. Beat in eggs and milk. Stir dry ingredients into wet mixture until just moistened. Stir in apricots and walnuts. Pour into muffin cups. Bake at 350°F for 25 to 30 minutes, or until golden brown and toothpick inserted ... [read full recipe below]

Yield: 12 muffins

Nutritional Information

  • Calories: 356
  • Fat Total: 15.2 g
  • Protein: 6.07 g
  • Cholesterol: 57.0 mg
  • Carbohydrates: 52.5 g
  • Sodium: 352 mg
  • Dietary Fiber: 2.21 g
  • Calories from Fat: 37%

Ingredients

  • 2-1/2 cups - all-purpose flour
  • 1-1/2 teaspoons - baking powder
  • 1 teaspoon - baking soda
  • 1/2 Tablespoon - salt
  • 1/2 teaspoon - ground ginger
  • 1/2 cup - butter or margarine, softened
  • 1 cup - honey
  • 2 - eggs
  • 1/2 cup - 2% low-fat milk
  • 1 cup - coarsely chopped dried apricots
  • 1 cup - chopped walnuts

Directions

Grease muffin tin or line with muffin cups. In small bowl, mix flour, baking powder, baking soda, salt and ginger. In large bowl, cream butter with honey until light and fluffy. Beat in eggs and milk. Stir dry ingredients into wet mixture until just moistened. Stir in apricots and walnuts. Pour into muffin cups. Bake at 350°F for 25 to 30 minutes, or until golden brown and toothpick inserted in center comes out clean. Cool on wire racks.