1/3 cup white sugar
1/3 cup Raisins
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 tablespoon butter
1/2 teaspoon lemon extract
1/2 teaspoon apple pie spice (optional)
1 1/2 cups apricot preserves
1 cup sliced almonds
3 cups chopped pitted dates
1/2 cup apricot preserves
2 tablespoons chopped walnuts
2 tablespoons lemon zest
6 apple slices
1 red apple slice
1/2 cup apricot preserves
Preheat oven to 375 degrees F (190 degrees C). Lightly grease muffin cups or dumplings.
In a medium bowl, mix sugar, raisins, vanilla extract, lemon zest and butter until smooth and spreadable. Transfer mixture to prepared paper muffin cups.
Place apricot preserves in a medium bowl, using fork to gently remove seeds and pulp. Sprinkle apricot preserves over apricot mixture. Place apple slices atop slices to make (nose!) pockets. Press closed apple pockets.
Place apple slices into each of 6 cup MOST RICH Butterscotch Cup or Dutch oven muffin liners. Bake 9 to 10 minutes or until golden brown. Remove apple slices and butter-stinted lemon rind onto bottom of each muffin. Store puffed muffins covered in an airtight container.
In a large saucepan, heat butter and lemon rind in microwave oven; set aside. Sprinkle all remaining ingredients over muffins.
Bake 10 to 12 minutes in the preheated oven, until browned. Cool in still warm oven and arrange in muffin under rim of refrigerator. Cool before cutting into bars.
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