Apricot Muffins

Apricot Muffins

Prep 15 minutes | Cook 15 minutes | Total 30 minutes
12 servings


  1. 1 can apricots, drained and chopped
  2. 2 cups flour
  3. 3/4 cups sugar
  4. 1 teaspoon baking soda
  5. 1/4 cup buttery spread, melted
  6. 1/4 cup vegetable oil
  7. 1 cup buttermilk*
  8. 2 tablespoons egg mix combined with 1/4 cup water


Preheat oven to 400°
  1. In a medium bowl, stir together flour, sugar and baking soda.
  2. In a separate bowl, whisk together melted buttery spread, vegetable oil, buttermilk and egg mixture.
  3. Pour wet ingredients into the dry ingredients.  Stir just until blended.
  4. Add apricots to the batter.
  5. Spoon batter into a muffin pan sprayed with a non-stick cooking spray.
  6. Bake 15 minutes.
* If you don't have buttermilk, you can make your own by combining 1 cup skim or one percent milk with 1 tablespoon vinegar or lemon juice.

Drained juice can be used in smoothies or as frozen ice cubes in a punch.

"Quick breakfast muffin to have on-hand during the week."

Nutrition Information

Calories: 200
Fat: 7 g
Cholesterol: 25 mg
Sodium: 170 mg
Carbohydrate: 33 g
Dietary fiber: 1 g
Protein: 4 g