Ingredients for Apricot Filled Muffins
- Nonstick cooking spray, for greasing
- 1 1/2 cups all-purpose flour
- 1/4 cup soy flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup vegetable oil
- 1/2 cup apricot fruit spread
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How to Make Apricot Filled Muffins
- Preheat oven to 400°F (200°C). Lightly grease 12 muffin cups with nonstick cooking spray.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¼ cup soy flour, ¾ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 cup buttermilk, 1 large egg, and ¼ cup vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Spoon about half of the batter into each prepared muffin cup, filling each about one-third full.
- Add approximately 1 teaspoon of apricot (or other) fruit spread to the center of the batter in each cup.
- Top with the remaining batter, dividing equally. Muffin cups should be about two-thirds full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
36g
Fat
2g
Carbs
6g
