Saturday, October 4, 2008

Lemony Apricot Jam Muffins


Every Thursday afternoon for almost 10 years, I have had the privilege of being invited to the home of two friends, and I am always treated to a bowl of soup and freshly baked muffins! I think that she was so tired of me asking for the recipes that for my birthday they gave me the book called "The 250 Best Muffin Recipes" by Esther Brody. So here is one of the many recipes enjoyed by our family.

1-1/2 c. flour

1/2 c. sugar

1/2 t. grated lemon zest

1 1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 egg, beaten

4 tbsp. butter, melted

1 c. buttermilk or 1 c milk with a tablespoon of vinegar or lemon juice

2 t. lemon juice

TOPPING:

apricot jam

1/4 c. chopped almonds

1- In a bowl combine flour, sugar, zest, baking powder, baking soda, salt. Make a well in center.

2- In another bowl whisk together egg, butter, buttermilk and lemon juice. Add to dry ingredients stir until moistened.

3- Spoon batter into prepared muffin tins, filling half full. Drop a bit of apricot jam into each tin. Top with remaining batter; sprinkle with almonds. Bake in a 375 degree oven for 20 minutes until golden brown.

4 comments:

  1. mmmm....mmmm...good. I do believe I have all these ingredients at home...so I could easily whip these up for my boys. Looks tooo tempting to say now. Oh Char...now I have another thing to make yet this weekend...thanks alot!

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  2. These look very good Char..and I do love anything lemon! What a great muffin to make for company!

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  3. I love baking muffins..I'd rather bake muffins than a cake..just the right size for a snack with a cup of coffee. I will be adding this recipe to my list of muffins. Thanks

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  4. Hi Charlotte,
    These look like they'd melt in your mouth. Yum!

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