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Full Online Book HomeLearning KitchenBread - Muffins - Apricot-ginger Muffins
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Bread - Muffins -  Apricot-ginger Muffins Post by :denha Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3548

Click below to download : Bread - Muffins - Apricot-ginger Muffins (Format : PDF)

Bread - Muffins - Apricot-ginger Muffins

1 cup plain yogurt
1/3 cup vegetable oil
2 tablespoons finely chopped crystallized ginger
1 egg
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup chopped dried apricots

Heat oven to 400º. Grease bottoms only of 12 medium muffin cups, 2 1/2 × 1 1/4 inches, or line with paper baking cups. Beat yogurt, oil, ginger and egg in large bowl. Stir in remaining ingredients except apricots just until flour is moistened. Fold in apricots. Divide batter evenly among muffin cups (cups will be very full). Sprinkle with sugar if desired.

Bake 16 to 18 minutes or until golden brown. Immediately remove from pan.

Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.
Copyright: "© General Mills, Inc. 1998."

Yield: "12 Muffins"

Per serving: 199 Calories (kcal); 7g Total Fat; (33% calories from fat); 4g Protein; 29g Carbohydrate; 20mg Cholesterol; 202mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Crystallized ginger is made by cooking pieces of gingerroot in a sugar syrup and then coating them with coarse sugar. Look for crystallized ginger in the spice section of your supermarket.
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1 cup apple juice 1/2 cup finely chopped dried apricots 1 3/4 cups all-purpose flour 1/3 cup uncooked farina (such as Cream of Wheat) 1/3 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1/4 cup stick margarine or butter -- melted 1 teaspoon vanilla extract 3 large egg whites -- lightly beaten 1 (8-ounce) carton plain fat-free yogurt Cooking spray 2 tablespoons sugar Preheat oven to 400º. Combine apple juice and apricots in a microwave-safe bowl. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 3 minutes or until apricot mixture boils. Let stand, covered;

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Bread - Muffins -  Apple Muffins
3 1/2 c. flour 2 c. granulated sugar 1 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 1/2 c. chopped nuts 3 c. pared, chopped baking apples 1 tsp. vanilla 1 1/2 c. vegetable oil Sift flour, sugar, salt, baking soda and cinnamon together into a large mixing bowl. Add nuts, apples and vanilla. Combine thoroughly. Add oil and stir well. Grease and flour muffin tins. Fill almost to top (they don't rise as most muffins do). Bake in preheated 350 degrees oven for 15 to 20 minutes for small muffins, 25 to 30 minutes for large muffins. Makes 30