Recipe Details
Ingredients
-
1cupchopped dried apricots
-
2cupsall-purpose flour
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¾cupwhite sugar
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1teaspoonbaking soda
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½teaspoonsalt
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¼cupmelted butter
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¼cupvegetable oil
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1cupbuttermilk
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1egg
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners. Place apricots into a small bowl and pour 1 cup boiling water over top. Let stand for 5 minutes.
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In a medium bowl, stir together flour, sugar, baking soda, and salt. In a separate bowl, whisk together melted butter, oil, buttermilk, and egg. Pour wet ingredients into dry ingredients and stir until just blended; it’s okay for the batter to have some lumps. Drain and discard water from apricots. Mix apricots into batter, then spoon into the prepared muffin cups.
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Bake in the preheated oven until the top springs back when lightly pressed, about 15 minutes. Cool in the pan over a wire rack.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories239 | |
| % Daily Value * | |
| Total Fat 9g |
12% |
| Saturated Fat 3g |
17% |
| Cholesterol 27mg |
9% |
| Sodium 258mg |
11% |
| Total Carbohydrate 36g |
13% |
| Dietary Fiber 1g |
5% |
| Total Sugars 19g |
|
| Protein 4g |
8% |
| Vitamin C 0mg |
0% |
| Calcium 37mg |
3% |
| Iron 1mg |
7% |
| Potassium 186mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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