This is a recipe for Yellow Moon Muffins that you will want to keep to yourself. The Apricots mixed with celery and onion makes a muffin that is filling, refreshing and so tasty. I would never have thought to put vegetables in a muffin but these work. I must admit, the first batch were a test and I ate them all!! These are superb as part of a lunchbox or as a snack and even a light breakfast on the go. We have many muffins recipes that you should try including Bacon Cheddar Chive Muffins, Banana & Peanut Butter Muffins and Spicy Fruit Muffins.

Yellow Moon Muffins

Simple Amazing Muffins that combine fruit, vegetables and Muffins.

4.58 from 69 votes

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Course: Breakfast, Brunch, Side Dish

Cuisine: American

Keyword: Bread, Fruit

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: muffins

Calories: 138kcal

Ingredients

1 pack cornbread mix
1 cup dried apricot
3/4 cup water
1 large eggs free range
1/2 cup butter
1/2 cup celery chopped
1/2 cup onion chopped
2 tbsp parsley chopped
1/4 tsp Pepper
1 cup pecans chopped

Instructions

Prepare cornbread mix according to package directions. Spread the batter thinly in a well greased 13x9-inch baking pan.
Bake at 350°F for 10 to 12 minutes or till toothpick inserted in the center comes out clean. Cool. Cut into 1-inch squares.
Soak apricots in water for 10 minutes. Lightly beat egg. Stir in the apricots. In a saucepan, heat butter. Stir in celery, onion, parsley and pepper. Cook till tender.
Combine the cornbread, egg and apricot mixture, celery and onion mixture, and pecans. Spoon into greased muffin tins. Press down to form muffin shapes. Bake at 350°F for 20 minutes or until browned.
Remove from pan; serve warm.

Nutrition

Yellow Moon Muffins