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sábado, 11 de febrero de 2012

Apricot Muffins (1 dozen)

1 cup chopped dried apricots
1 cup boiling water
1 cup sugar
1/2 cup butter, softened
1 can (8oz) sour cream
2 cups all purpose fluor
1 tsp baking soda
1/2 tsp salt
1 tbsp grated orange peel
1/2 cup chopped nuts

Soak apricots in water for 5 minutes.  In a large bowl, cream sugar and butter until fluffy.  Add sour cream; mix well.  Combine dry ingredients; stir into creamed mixture just until moistened.
Drain apricots, discarding liquid.  Fold apricots, orange peel and nuts into batter.  Fill greased or paper-lined muffin cups three-fourts full.
Bake at 400ºF for 18-20 minutes or until muffins test done.  Cool 10 minutes before removing to a wire rack.

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