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Yellow Moon Muffins

Yelloow Moon Muffin - TheRecipe.Website
Written by lucywg

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 MuffinsBanana & Peanut Butter Muffins and Spicy Fruit Muffins.

Yelloow Moon Muffin - TheRecipe.Website

Yellow Moon Muffins

Simple Amazing Muffins that combine fruit, vegetables and Muffins.
4.58 from 68 votes
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Course: Breakfast, Brunch, Side Dish
Cuisine: American
Keyword: Bread, Fruit
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 18 muffins
Calories: 138kcal

Ingredients
 

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

Calories: 138kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 8mg | Potassium: 76mg | Fiber: 3g | Sugar: 6g