GLUTEN-FREE APRICOT MUFFINS WITH ALMOND STREUSEL TOPPING
Tired of toast? Try these moist muffins for a delicious breakfast treat. Make it your way with the variation below.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 14
Number Of Ingredients 19
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 14 regular-size muffin cups; spray paper cups with cooking spray (without flour).
- In small bowl, mix all flours, the baking powder, baking soda, xanthan gum and salt; set aside. In medium bowl, beat eggs, milk, oil, granulated sugar, vinegar and vanilla until well blended. Add flour mixture; stir until dry ingredients are moistened. Stir in apricots. Divide evenly among muffin cups, filling each until batter is 1/2 inch from top of paper baking cup.
- In another small bowl, mix topping ingredients until crumbly. Sprinkle evenly over batter in cups.
- Bake 25 to 30 minutes or until tops of muffins spring back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Carefully remove paper baking cups.
Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 18 g, TransFat 0 g
GLUTEN-FREE APRICOT MUFFINS
Steps:
- Preheat oven to 350 degrees. Line a standard muffin pan with cupcake liners.
- Place the apricots in a heat proof bowl and cover with boiling water. Let sit for 5 minutes.
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Make a well in the center.
- In another mixing bowl, combine the sugar, buttermilk, butter, and egg. Add the wet ingredients to the dry ingredients and mix just until combined. Drain the apricots and fold into the batter.
- Divide the mixture evenly among the prepared muffin tins. Top with the turbinado sugar. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes.
Nutrition Facts : Calories 235 kcal, Carbohydrate 37 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 36 mg, Sodium 283 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
HEALTHY APRICOT WALNUT MUFFINS
Delicious combination of three whole grains, sweet tangy apricots, and crunchy walnuts. Great for breakfast or a make ahead snack to eat when you are on the go. Easy to make, preparation and cooking time total 30 minutes.
Provided by vboese
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl mix together flour, oatmeal, wheat germ, brown sugar, baking soda, baking powder, salt, cinnamon, and mix all well together.
- Add eggs, buttermilk, mix in flour mixture. Next add melted butter and mix well. Line muffin pan with liners or spray with nonstick spray. Divide muffin batter evenly between 12 muffin liners. Top each muffin with chopped walnuts and lightly sprinkle with additional cinnamon and granulated sugar over each.
- Bake muffins in 375 degrees preheated oven for 20 minutes. Test muffins for doneness with a toothpick, set toothpick in middle of muffin and if the tooth pick comes out clean the muffins are done, otherwise bake a couple additional minutes and test again. To see additional photos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com.
APRICOT-OATMEAL MUFFINS
Sweet bits of dried apricots balance the hearty texture of oats in mouth-watering muffins.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In medium bowl, mix flour, 1/2 cup oats, the baking powder and salt. In small bowl, mix brown sugar, milk, oil, vanilla and egg with fork or wire whisk until blended. Stir milk mixture into flour mixture just until flour is moistened. Fold in apricots. Divide evenly among muffin cups. Sprinkle each with about 1/2 teaspoon oats.
- Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 200 mg, Sugar 22 g, TransFat 0 g
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