Apricot Filled Muffins Recipe

Ingredients for Apricot Filled Muffins

• Nonstick Cooking Spray
• 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
• ½ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• Canola Oil
• Apricot Fruit Spread

How to Make Apricot Filled Muffins

1. Preheat oven to 400°F (200°C). Lightly grease 12 muffin cups with nonstick cooking spray.
2. 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.
3. In a separate bowl, whisk together 1 cup buttermilk, 1 large egg, and ¼ cup vegetable oil.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
5. Spoon about half of the batter into each prepared muffin cup, filling each about one-third full.
6. Add approximately 1 teaspoon of apricot (or other) fruit spread to the center of the batter in each cup.
7. Top with the remaining batter, dividing equally. Muffin cups should be about two-thirds full.
8. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
10. Serve warm and enjoy!