Field Stone Cottage Blog

Monday, April 11, 2011

Apricot Preserve Filled Whole Wheat Muffins

1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 beaten egg
1 8-oz. carton sour cream
1/4 cup canola oil
1/2 cup chopped pecans (optional)
1/4 cup apricot preserves (peach is yummy too)

Line muffin pan with 12 muffin papers. Set aside. Preheat oven to 400 degrees Fahrenheit.

In medium bowl, stir together all purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt. Make a well in center of dry mixture.

In another medium bowl, combine egg, sour cream and oil. Add all at once to dry mixture. Stir until just moistened. Fold in pecans, if desired.

Spoon about half of the batter into prepared muffin pan, filling each cup 1/3 full. Top each with one teaspoon of apricot preserves. Then top with remaining batter, filling each cup 2/3 full. Bake for 18-20 minutes or until golden. Cool muffin pan on wire rack for five minutes. Remove muffins from pan. Serve warm. Lovely with a nice hot cuppa!


rosemary said...

Mmmm. These sound so good! The sour cream would make them moist, which is nice with the whole wheat. Thanks, Dorothy.

ellen b. said...

Wish I had one right now. They sound delicious!

Persis said...

These look yummy and healthy. I have all the ingredients except for the preserves. I have apple butter, but that may be too runny.