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Dairy
Easy
12 Servings
Allergens 
40 Minutes
Diets
These muffins are truly a special treat with a nutty, fruity touch.
3/4 cup diced, dried apricots
1 tablespoon hot water
1 tablespoon lemon juice
1 and 3/4 cups flour
1/2 cup sugar
1 teaspoon Haddar Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons margarine, melted
1 egg
1 (6-ounce) container vanilla yogurt
1/4 cup Tuscanini Apricot Preserves
3/4 teaspoon Gefen Almond Extract
1/2 cup sliced almonds
1/4 cup Gefen Confectioners’ Sugar
1 teaspoon milk
1/2 teaspoon Gefen Almond Extract
Preheat oven to 400 degrees Fahrenheit. Grease or line a 12-cup muffin tin.
In a small bowl, stir together the first three ingredients; let stand. In a large bowl, combine the next five (dry) ingredients. In yet another bowl, mix together the next five (liquid) ingredients.
Stir liquid and dry ingredients together until partially mixed. Add apricots; stir until just blended.
Divide evenly among muffin cups; sprinkle with sliced almonds. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
In a small bowl, stir together all the glaze ingredients. Drizzle over muffins and serve warm or at room temperature.
Photography and Styling by Chavi Feldman
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apricot almond muffins what do you put instead of yogurt? to make it parve
thanks
Maybe pareve sour cream or soy yogurt.
Apricot – Almond muffins You have labeled this “Pareve” and it calls for yogurt and milk in the recipe.!
Good point! I’ll adjust . Thanks !