Sunday, September 23, 2007

Apricot Angel Muffins

Apricot Angel Muffins are an easy way to make your morning special. They are the perfect accompaniment to cafe au lait.

Apricot Angel Muffins

1 stick butter, softened

1 cup sugar
1 egg
1 tsp vanilla
1 cup apricot preserves
2 TBS sour cream
2 cups self rising flour

1 tsp cinnamon

Cream together the butter and sugar with an electric mixer. Add egg, vanilla, preserves, and sour cream. Mix on mediu
m speed until well incorporated. Add flour and cinnamon all at once, folding it into the batter with rubber spatula. Spoon into well greased muffin tin. Bake 350 for 16-18 minutes. Let muffins cool in the tin 5 minutes. Wiggle the muffins around to loosen the sides from the tin. Turn the tin upside down and wiggle a little more to gently release the muffins. They should be light and fluffy with a creamy pale color.

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