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Recipe: Apricot Pecan Muffins (using nutmeg and brown sugar)

Breads - Muffins, Quick Breads
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APRICOT PECAN MUFFINS

"Like raisins, dates, and other dried fruits, apricots pack tons of concentrated flavor and sweetness into muffins. If apricots aren't a favorite, swap them, in this recipe, with equally delightful dried peaches or cherries."

1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup chopped dried apricots
1/4 cup chopped pecans
3/4 cup buttermilk
1/4 cup vegetable oil
1 egg
3/4 cup packed brown sugar

Preheat the oven to 400 degrees F. Grease a 12-cup muffin pan.

In a medium bowl, combine the flour, baking powder, salt and nutmeg. Stir in the apricots and pecans.

In a large bowl, stir together the buttermilk, oil, egg, and brown sugar until well-blended. Stir in the flour mixture until just combined. Do not overmix. Divide the batter evenly among the muffin pans, filling about two-thirds full.

Bake for 13 to 15 minutes, or until a wooden pick inserted in the center of a comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.

Adapted from source: Cookies, Brownies, Muffins and More (Rodale Classics Cookbooks) by Anne Egan
MsgID: 0225407
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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