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Gingered Cranberry-Apricot Muffins

Cranberries and Apricots - delightfully delicious fruits that pair perfectly with Crystallized Ginger, True Cinnamon, and a hint of almond flavor. This recipe is for a moist and flavorful muffin that is perfect for breakfast or for a snack. It's easy to prepare and oh-so-good!

CRYSTALLIZED GINGER, True Cinnamon, Nutmeg


2 cups flour

2/3 cup sugar

1 tsp baking soda

1/2 tsp salt

1/3 cup Crystallized Ginger, finely chopped

1 tsp True Cinnamon

1/2 tsp Nutmeg

1 egg

4 Tblspns canola oil

4 Tblspns melted butter

1 cup buttermilk

1 tsp almond extract

3/4 cup Apricot Preserves

3/4 cup (dried or fresh, chopped) Cranberries

Directions: Preheat oven to 350 degrees. Lightly spray a 12 cup muffin tin pan with cooking spray. In a medium bowl, combine the flour, sugar, baking soda, salt, True Cinnamon, Nutmeg, and Ginger. In a separate bowl, mix together the butter, oil, buttermilk, egg, and extract. Pour the wet ingredients into the flour mixture and stir until just blended (do not overmix). Fold in the cranberries and the apricot preserves. Spoon the muffin batter into the prepared muffin tins. Bake the muffins in the preheated oven for 15 minutes or until the muffin tops are lightly golden.

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