How to Make Apricot Sunshine Muffins

This is an old favorite recipe that I thought was lost in the house, but with a little hunting it was found again in an old recipe box. It was once called Old Fashioned Muffins, but has been newly updated and name Apricot Sunshine Muffins. You can vary the muffins by using different jellies and nuts. Makes 12 regular or 6 Jumbo muffins.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Large mixing bowl
• 12 regular or 6 Jumbo muffin tins
• Pan spay
• 2 cups flour
• 3 tsp. baking powder
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup vegetable oil
• 1 egg, beaten
• 1/2 cup finely chopped almonds
• Apricot preserves

1. Spray muffin tins on bottom and sides with pan spray
2. Heat oven to 375*
3. In a large bowl mix flour, sugar, baking powder and salt
4. In separate bowl mix egg, oil and milk; beat until well blended
5. Add milk mixture to dry ingredients; quickly stir, but do not beat mixing only until ingredients are well blended
6. Fill either regular or jumbo muffin tins 1/2 full
7. Place rounded teaspoon of apricot preserves on the batter in the tins and top with batter until tins are 3/4 full.
8. Sprinkly evenly with the finely chopped almonds
9. Bake 20 at 375* for 20 minutes or until toothpick inserted in center of muffins comes out clean
10. Cool muffins in tins for 5 minutes; remove to cooling rack until thoroughly cooled

Tips & Warnings

• Do not overbake. Tops of muffins should be golden.