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Full Online Book HomeLearning KitchenFruit - Apricot - Apricot-ginger Muffins
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Fruit - Apricot -  Apricot-ginger Muffins Post by :rslawyer Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1050

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

Fruit - Apricot - 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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For topping: 5 tablespoons unsalted butter 3/4 cup (packed) golden brown sugar 1/3 cup chopped pecans 7 fresh cherries, halved, pitted 7 large apricots, halved, pitted For cake: 1 3/4 cups unbleached all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 2/3 cup sugar 2 large eggs 1 teaspoon vanilla extract 2/3 cup whole milk, room temperature Whipped cream Make topping: Preheat oven to 350°F. Melt butter in heavy small saucepan over medium-low heat. Add brown sugar and stir until mixture begins to bubble, about 2 minutes.

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Fruit - Apricot -  Angel Food Apricot Nectar Dessert
1 angel food cake broken into pieces 1 large can of apricot nectar 1/2 c. cornstarch 1 1/2 c. sugar 1 carton of Cool Whip (for topping) Break cake into a 10 x13 Pyrex dish. Set aside. Cook nectar, cornstarch, and sugar until it comes to a boil and thickens. Cool 10 minutes at room temperature. Pour over cake. Refrigerate 4 hours or overnight. Top with Cool Whip. You can add chopped pecans on top.