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Apricot Muffin Recipe


1/2 cup apricot preserves

1 cup cream cheese, softened

1 (8 ounce) can sliced apricots

1 tablespoon margarine

1 cup sliced green onions

1/2 cup chopped green bell pepper

1/2 cup chopped green olives

1/2 cup chopped red onion

1 teaspoon dried minced green chile pepper

1 teaspoon dried parsley

1 teaspoon dried basil

salt and pepper to taste


In a large bowl, mix apricot preserves, cream cheese, apricots, margarine, green onions, green pepper, green olives, red onion, green chile pepper, parsley, basil, salt and pepper. Cover and refrigerate for 2 to 3 hours.

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

Bake 12 muffins in the preheated oven for 20 minutes. Reduce heat to 450 degrees F (220 degrees C) and continue baking for 5 minutes. After 30 minutes, remove muffins from oven, sprinkle with toppings and leave for one minute to cool completely.


PLee writes:

⭐ ⭐ ⭐ ⭐

This is pretty good. I used frozen vegetables, grilled chicken, dried beans, and Italian seasoning. I trimmed down on the salt, too. I really liked this recipe--very simple and tasty.