APRICOT BANANA MUFFINS

Apricot Banana Muffins image

These will satisfy your sweet tooth. If you're eating them hot, try using a fork and dip them in maple syrup or sprinkle them with confectioners sugar. -Gina Berry, Chanhassen, Minnesota.

Provided by Taste of Home

Time 40m

Yield 8 muffins.

Number Of Ingredients 12

Ingredients

1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 egg
1 medium ripe banana, mashed
3 tablespoons heavy whipping cream
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup finely chopped dried apricots
1/4 cup chopped walnuts

Steps:

In a small bowl, beat butter and sugars until crumbly, about 2 minutes. Add egg; mix well. Stir in banana and cream. Combine the flour, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in apricots and walnuts. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 251 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 182mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.