"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apricot Muffins Recipe

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This recipe for Apricot Muffins, by , is from Caroline's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Harris

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chopped dried apricots
1 c. boiling water
2 c. all-purpose flour
3/4 c. white sugar
1 tsp. baking soda
1/2 tsp. salt
1/4 c. melted butter
1/4 c. vegetable oil
1 c. buttermilk
1 egg

Directions:
Directions:
Preheat oven to 400 F. Grease a 12 cup muffin pan, or line with paper muffin cups.

Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
In a medium bowl, stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients and stir until just blended. Batter should be lumpy.

Drain water from apricots and fold them into the batter. Spoon batter into prepared muffin cups.

Bake for 15 minutes in preheated oven, or until the top springs back when lightly pressed. Cool in the pan on a wire rack.

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
15 prep/15 cook
Personal Notes:
Personal Notes:
Caroline is always using her cooking skill for "kingdom work". Last summer, she made Apricot muffins, Banana Crumble muffins, and Triple Chocolate Chunk muffins for summer VBS at our church. The kids LOVED them! They had to ration them out because so many were asking for seconds!

 

 

 

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