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.
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Add to CollectionServings: 18 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
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
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