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This recipe for MUFFINS ~ APRICOT, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 29, 2008


1 c. dried apricots, chopped
1 c. boiling water
1 c. sugar
1/2 c. butter, softened
1 c. sour cream
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 T. orange zest
1/2 c. pecans, chopped

Preheat oven to 400.

Put apricots in boiled water - soak for two minutes. In mixing bowl, cream sugar and butter. Add sour cream and mix well. Combine dry ingredients in a separate bowl, then stir into creamed mixture until moistened. Pour water off apricots. Fold apricots, zest and pecans into the batter.

Grease muffin tins or line with paper cups. Fill 3/4 full. Bake at 400 for 18 - 20 minutes. Bake mini muffins for 10 - 12 minutes.




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