Apricot Pecan Muffins

Apricot Pecan Muffins

Apricot Pecan Muffin

Apricot Pecan Muffin

This recipe is from Carol Nebughr, the innkeeper at Windy Hill Acres Inn in Cobden, IL.  This is also one of my favorite recipes from the Illinois Bed and Breakfast cookbook.  Makes 1 dozen.

  • 1 cup chopped dried apricots
  • 1 cup boiling water
  • 1 cup sugar
  • 1/2 cup canola oil (original recipe calls for butter, but I use a heart healthier choice)
  • 1 cup fat-free sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon orange zest
  • 1/2 cup pecans chopped

Preheat oven to 400 degrees Fahrenheit and grease the cups of a muffin tin. Put the chopped apricots in the boiling water and let sit 2 minutes. Puree well in food processer. (I also like using one cup of frozen or fresh apricot puree in place of the dried apricots in water- I have lots from our two apricot trees every July and so I puree and freeze those ripe juicy apricots that just fall off the pit and I like the soft, less chunky muffin that it makes – but when I run out of my frozen stash – I will use dried apricots as this original recipe specifies). In a mixing bowl, cream together the sugar and oil. Add the baking soda to the sour cream and let sit a few minutes until foamy. Add the sour cream mixture, apricots, orange zest and dry ingredients and 1/3 cup pecans together gently.  Fill the greased muffin cups 7/8 full, sprinkle the rest of the pecans on top of the muffins and bake 20-22 minutes. Cool and serve.