Burrberry's Apricot Orange Muffins

Battlefield Bed & Breakfast Inn

2264 Emmitsburg Road , Gettysburg, PA 17325 Stati Uniti d'America


  • 1 stick Butter
  • 1 cup Sugar
  • 2 Eggs
  • 2 cups Self-rising Flour
  • 2/3 cup orange juice
  • 1 cup Dried California Apricots


  1. Use electric mixer to cream butter and sugar.
  2. Add eggs and cream until fluffy.
  3. Use a spatula or mixing spoon to add the other ingredients. First add both the self-rising flour and the orange juice. Mix gently. You want it to all be moist, but that is all you are trying to accomplish. You don't want to get rid of lumps or even slight variations in composition. Over-mixing makes it more cake-like and it doesn't rise as well.
  4. Chop the apricots and gently fold them in.
  5. Bake in muffin cups with paper cupcake liners. We use an ice cream scoop to put the batter into the cups. You can make 10 large muffins or 14 regular muffins. Bake 425 degrees Fahrenheit for about 25 minutes. The time might vary with your oven. The tops should be brown and puffy. Your house should smell wonderful. Put your muffins in a basket lined with a napkin and share with your friends and family.
About this recipe:

Burrberry's Apricot Orange Muffins