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Apricot Sunshine Muffins (Dairy) Recipe

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This recipe for Apricot Sunshine Muffins (Dairy), by , is from The Rutgers Kosher Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Silverman


1 cup all purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon grated orange peel
1/4 teaspoon salt
1 (8 oz.) container low-fat apricot or orange or peach yogurt
1/2 cup dried apricots
1/3 cup orange juice
1/4 cup honey
1/4 cup oil
1 egg slightly beaten

Heat oven to 375. Line 12 muffin cups with paper baking cups or
grease bottoms only.
In large bowl, combine all-purpose flour, whole wheat flour, baking soda, orange peel, and salt, mix well.
In medium bowl, combine all remaining ingredients; mix well.
Add to flour mixture, stir just until dry ingredients are moistened.
Divide batter evenly into paper lined muffin cups.
Bake at 375 for 14-18 minutes or until toothpick inserted in center
comes out clean. Immediately remove from pan, serve warm.




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