Title: Nutcracker Apricot Muffins Categories: Breads Yield: 18 Servings 1/2 c Butter 1/2 c Brown sugar -- packed 1 10 oz jar apricot preserves 1/2 c Milk 2 Eggs 2 2/3 c Flour 2 ts Baking powder 1 ts Salt 1/2 ts Baking soda 1/2 c Chopped nuts Beat butter and sugar until light and fluffy. Blend in preserves, milk and eggs. Add combined dry ingredients, mixing just until moistened. Stir in nuts. Spoon into greased and floured medium-sized muffin pans, filling each cup 2/3 full. Bake at 350 degrees for 25 - 30 minutes or until lightly browned. Recipe By : Rhapsody of Recipes (Chattanooga Symphony Youth Orchestra)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (114g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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