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Ingredients
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1 cup chopped dried apricots
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2 cups all-purpose flour
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¾ cup white sugar
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1 teaspoon baking soda
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½ teaspoon salt
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¼ cup melted butter
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¼ cup vegetable oil
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1 cup buttermilk
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1 egg
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners. Place apricots into a small bowl and pour 1 cup boiling water over top. Let stand for 5 minutes.
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In a medium bowl, stir together flour, sugar, baking soda, and salt. In a separate bowl, whisk together melted butter, oil, buttermilk, and egg. Pour wet ingredients into dry ingredients and stir until just blended; it's okay for the batter to have some lumps. Drain and discard water from apricots. Mix apricots into batter, then spoon into the prepared muffin cups.
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Bake in the preheated oven until the top springs back when lightly pressed, about 15 minutes. Cool in the pan over a wire rack.
Nutrition Facts (per serving)
239 | Calories |
9g | Fat |
36g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 239 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 3g | 17% |
Cholesterol 27mg | 9% |
Sodium 258mg | 11% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 1g | 5% |
Total Sugars 19g | |
Protein 4g | 8% |
Vitamin C 0mg | 0% |
Calcium 37mg | 3% |
Iron 1mg | 7% |
Potassium 186mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.