As you all know breakfast is my favorite meal of the day. I don’t know what it is about breakfast, I just love it. I would make breakfast for lunch and dinner everyday of the week, love, love, love breakfast! Here lately the kids have wanted nothing put pancakes for breakfast, I think I made pancakes 5 morning in a row last week! The kids love pancakes! I was sick of making pancakes so I was on the hunt for muffins. I used to make muffins all the time from the little premixed packages at the store, just add milk or water….those packages. Nothing wrong with that but I wanted to make muffins from scratch. While on my hunt I checked out The Pioneer Women website and she just posted her morning muffins recipe. Her recipe called for orange marmalade and orange juice…and I have to be honest, not a big fan of orange marmalade, I love orange juice but not marmalade.
I got to thinking about what I could change because the muffins looked really good. Then I remembered I had a jar of apricot spreadable fruit in the fridge and apple juice…we always have apple juice. So I headed to the kitchen to get started on the muffins. I halved The Pioneer Women’s recipe and came out with 20 muffins and added oatmeal into the topping. I love apricot but the kids have never tired it, I was worried that they would not like it. I let them try one fresh out of the oven and they loved them! Tyler had two for breakfast this morning and a tall glass of apple juice and Alyssa and Kameron had one. Everyone liked them and I have to say I was a little surprised that they liked the muffins, I’m glad they did! I can take a break from making pancakes!
Ingredients (Muffins)
2 cups of flour
1/4 cup sugar
1 tablespoon baking powder
1/4 butter
1/2 cup apple juice
1 10oz jar Apricot spreadable fruit (I used Smuckers)
1/2 tsp vanilla
1 egg
Topping
3/4 cup sugar
1/2 cup oatmeal
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon plus 1 teaspoon melted butter
1/4 teaspoon salt
Directions
1. Preheat oven to 375 degrees.
2. Spray muffin pan with cooking spray or use cupcake cups. (I sprayed the pan and the muffins did not stick)
2. Sift together flour, sugar, and baking powder, in a mixing bowl. Use a pastry cutter or two knivies to mix in butter
3. Mix apricot fruit, apple juice, and vanilla in a seperate bowl and pour into dry ingredients.
4. Beat egg and pour into the bowl.
5. Mix all ingredients together gently, carefull not to over mix or muffins will be tough.
6. In a small bowl, mix topping ingredients.
7. Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin.
8. Bake for 15 to 18 minutes until done. Remove from pan and cool on wire rack.
Makes 20 muffins
YUM! These look soooooo good… I love apricot. I’ll be making these this week!
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Michelle Reply:
April 19th, 2009 at 9:23 am
Carson, they turned out great! My son ate these for breakfast 3 days in a row! He had 2 each morning!!
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Wow these look awesome!! I will have to try this recipe.
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I am a bit muffin obsessed lately so I will absolutely be trying these out.
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Sorry I haven’t been posting to you site in a while. But I have been reading it! Your recipes sound awesome. I want to try to make these muffins tomorrow before I fly to Virginia (going house hunting). I think this would be a great send off for me to the husband and kids. I know they’ll enjoy these muffins. Thanks for the recipe!
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