Apricot Muffins
Tender muffins studded with fresh apricot pieces and crunchy walnuts.
Contains common allergens
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Instructions
- 1
Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin. In a small bowl, toss the diced apricots with the lemon juice and set aside.
- 2
In a large bowl, cream the shortening and sugar until light. Beat in the egg, then stir in the apricots.
- 3
Sift together the flour, baking powder, salt, and nutmeg. Add the dry ingredients to the apricot mixture alternately with the milk, stirring just until combined.
- 4
Fold in the chopped walnuts with the last portion of flour.
- 5
Fill the greased muffin cups two-thirds full and sprinkle a little granulated sugar over the top of each.
- 6
Bake for about 20 minutes until golden and a toothpick inserted in the center comes out clean. Makes 12 muffins.
Plan it in Listahan
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