Apricot-Pecan Muffins
These moist and delicious muffins are perfect for breakfast or brunch as well as being a great snack any time. They are delicately spiced and packed with flavorful fresh fruit and nuts.
| Servings | Prep Time | Cook Time |
| 12muffins | 25minutes | 20 - 25minutes |
| Servings | Prep Time |
| 12muffins | 25minutes |
| Cook Time |
| 20 - 25minutes |
Ingredients
- 2 2⁄3 cups all-purpose flour
- 3 tsp baking powder
- 1⁄2 cup brown sugar
- 1 tsp ground cinnamon
- 3 tbsp wheat bran
- 1 tsp lemon zest grated
- 1 cup milk
- 2 eggs lightly beaten
- 1⁄4 cup butter melted
- 8 oz ripe but firm apricots pitted and diced
- 1⁄2 cup pecans chopped
Servings: muffins
Units:
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Ingredients
Servings: muffins
Units:
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Instructions
- Preheat oven to 400°F. Lightly grease a 12-cup muffin pan.
- Sift flour, baking powder, sugar and cinnamon into a bowl. Stir in the wheat bran and lemon zest. Combine milk, eggs and butter in a bowl, mixing well. Pour into the dry ingredients; add the apricots and pecans. Stir until just combined.
- Spoon into muffin pan, filling cups two-thirds full. Bake for 20 to 25 minutes or until puffed and golden and a skewer inserted in the center of a muffin comes out clean. Let cool in the pan for 2 to 3 minutes, then turn out onto a wire rack to cool completely. Best eaten the same day.
