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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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