Best Corn And Apricot Muffins With Orange Essence Recipes

ORANGE MUFFINS WITH APRICOTS & CRANBERRIES

Steps:

• Preheat oven to 350 degrees. Prepare muffin pans by spraying with oil or use paper liners. This recipe seems to make more than 12.
• Combine first six ingredients. Can replace 1/4°C wheat germ with additional 1/4°C whole wheat flour.
• Add butter until mixture is crumbly.
• Stir in the sugar.
• In a separate bowl, combine orange juice & egg.
• Add to flour mixture just until blended. Dough will be stiff.
• Add cranberries and apricots.
• Fill muffin cups 3/4 full.
• Bake 18 minute until a toothpick comes out clean when inserted into a muffin.
• Cool 5 minutes & then remove from pan & completely cool on rack.

APRICOT CORNMEAL MUFFINS

Steps:

• Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners.
• In a bowl, combine the yogurt, rice milk, and lemon juice and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the sugar, the shortening, and the egg replacer, mixing on medium speed for 20 seconds.
• Add the rice milk mixture and the vanilla. Mix for 20 seconds.
• In a separate bowl, combine the flour mix, cornmeal, xanthan gum, baking powder, baking soda, and salt.
• Add the dry ingredients to the wet and mix on low speed until just combined, about 20 seconds.
• Turn off the mixer and fold in the apricots.
• Fill the liners with batter. They will be heaping. Smooth the tops slightly with a knife. Sprinkle the tops of the muffins with the remaining 2 teaspoons sugar.
• Bake in the center of the oven for 30 minutes, or until lovely golden brown on top, rotating once about halfway through. Transfer the muffins to a cooling rack.

APRICOT BREAKFAST MUFFINS

Steps:

• HEAT oven to 350 degrees F. Coat 6 muffin cups with no-stick spray.
• COMBINE flour, SPLENDA® Granulated Sweetener, baking powder and salt in medium mixing bowl.
• BEAT together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.
• BAKE 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.
• SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.

FANTASTIC APRICOT MUFFINS

Steps:

• Soak apricots in boiling water for 5 minutes.
• In a large mixing 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 tins 3/4 full.
• Bake at 400 degrees for 18-20 minutes or until muffins test done.
• Cool 10 minutes before removing to a wire rack.