1 1/2 cups butter, softened
1 cup white sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1/3 cup blueberries
1/4 cup blueberries
1/4 cup apricots
1 teaspoon vanilla extract
1 teaspoon apricot branding spray
1/4 cup golden raisins
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter, brown sugar, orange extract, pumpkin spice, and blueberries. Beat and fold in the apricots and blueberries. Spoon batter into prepared paper liners.
Bake in preheated oven for 30 minutes. While muffins are baking, mix golden raisins with sausage and confectioners' sugar. Pour hot water into paper muffin liners and sprinkle with chopped almonds.
When muffins are finished, measure batter into each muffin and brush each with melted butter mixture. Spoon mixture into prepared muffin cups.
I had to substitute white whole wheat bread for the all purpose flour, but otherwise followed the recipe. I baked the muffins as directed and they still turned out great. I can't wait to try them with other fruits and vegetables!
Everything is great except for the cookies.
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