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1850 Brass Lantern Inn
Apricot-Pine Nut Muffins
Preheat oven to 400 degrees. Grease muffin cups or use paper liners
In large bowl, stir together flour, sugar, baking soda, and salt. In another bowl, stir together yogurt, milk, butter, egg, honey, and vanilla until blended. Make a well in the center of dry ingredients; add yogurt mixture and stir just to combine. Stir in apricots and all but 2 Tablespoons of the pine nuts.
Spoon batter into prepared muffin cups and sprinkle with reserved pine nuts. Bake 15 to 20 minutes or until a cake tester inserted in center of one muffin comes out clean.
Remove muffin cups to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on wire rack. Serve warm or cool completely and store in an airtight container at room temperature. These muffins freeze well.
Makes: 12 muffins
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