Name: Apricot Muffin Mix
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 eggs; 3 teaspoons vanilla; 2 cups water; 1 cup oil; 1 cup chopped dried apricots; 5 1/2 cups A-B-C Muffin Base Mix

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Apricot Muffin Mix
Use A-B-C Muffin Mix Base

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Preheat oven to 400°.
Combine the following
4 eggs
3 tsp. vanilla
2 cups water
1 cup oil
1 c. chopped dried Apricots
5-1/2 cups muffin mix

The batter should be slightly lumpy.

Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.

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Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.

Makes 24 Regular size muffins, or 12 Extra Large

Golden apricot muffins with pieces of chopped dried apricot throughout

Apricot Muffin Mix

Melissa 'Liss' Burnell

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This apricot muffin recipe uses a prepared muffin base mix plus eggs, vanilla, oil, water, and chopped dried apricots to make tender, golden muffins with a lightly fruity flavor. The batch makes 24 regular muffins, and the estimated total cost is $9.22, or about $0.38 per muffin.

muffins

Breakfast

American

$9.22

Ingredients

Equipment

Mixing spoon

Instructions

Preheat the oven to 400°F.
Prepare muffin tins.
Combine the eggs, vanilla, water, and oil in a large mixing bowl.
Stir in the chopped dried apricots.
Add the A-B-C Muffin Base Mix and stir just until combined. The batter should be slightly lumpy.
Fill muffin tins 3/4 full.
Bake for 18 to 20 minutes, or until the muffins are golden brown.
Cool briefly before serving or freezing.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Makes 24 regular-size muffins or 12 extra large muffins.
Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.
Prep time is an estimate based on gathering ingredients, chopping apricots, mixing batter, and filling pans.
Estimated cost is based on current online ingredient pricing and will vary by store, brand, and season.
For best quality, store cooled muffins airtight at room temperature up to 2 days, refrigerate up to 4 days, or freeze up to 3 months.