Apricot Muffins

Apricot Muffins

Add a special touch to classic cinnamon streusel muffins by including fruit.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

12

muffins

1
box Betty Crocker® cinnamon streusel muffin mix
3/4
cup milk
1/4
cup vegetable oil
2
eggs
1/2
cup chopped dried apricots
1/3
cup golden raisins
1 1/2
teaspoons grated orange peel
  1. Heat oven to 425ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  2. In medium bowl, stir Muffin Mix, milk, oil, eggs, apricots, raisins and 1 teaspoon of the orange peel just until blended. Divide batter among muffin cups (each about two-thirds full). In small bowl, stir together Streusel and remaining 1/2 teaspoon grated orange peel; sprinkle over batter.
  3. Bake 18 to 22 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
If you like nuts, stir about 1/2 cup of your favorite chopped nuts into the batter.
Special Touch
Dip tops of muffins into melted butter, then in granulated sugar for a sweet finish.

Nutrition Information:

1 Serving (1 Muffin)
  • Calories 240
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2g,
    • Trans Fat 1g),
  • Cholesterol 35mg;
  • Sodium 240mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 0g,
    • Sugars 22g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.