• Cooking Time:
  • Servings: 12
  • Preparation Time:


  • 1 cup chopped dried apricots
  • 1 cup boiling water
  • 1 cup sugar or 3/4 cup Splenda
  • 1/2 cup softened butter or margarine
  • 1 cup light sour cream
  • 2 cups all purpose flour
  • 1 t. baking soda
  • 1/2 t. salt
  • 1 T. grated orange peel
  • 1/2 c. walnuts or pecans (not too fine or coarse, in the middle!)


  • Soak apricots in boiling water 5 minutes. Drain and discard liquid.
  • Cream sugar and butter, add sour cream, mix well.
  • Combine the dry ingredients and stir into creamed mixture just to combine--don' t
  • over beat. Batter will be VERY stiff. Don't worry. Do not thin batter!
  • Add drained apricot pieces and nuts and orange peel.
  • Pile up (the batter will almost be so thick that you can form balls) into greased muffin
  • tins.
  • Heap them high--should make exactly 12.
  • Bake 18-20 minutes at 400 degrees.


Categories: Dessert  Diabetic  Muffin 

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