Muffins

Fruit & Nut Muffins

Craving a muffin! I made these a little sweet, and then, the bits of fruit give it a little more sweet! The nuts give them bites of crunch. Craving satisfied!

Fruit & Nut Muffins

1/3 cup raisins
1/3 cup dried cranberries (Craisins)
1/3 cup chopped dried apricots
1/3 cup golden raisins
2¼ cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/4 cup milk
1/4 cup oil
1 egg
1/2 cup chopped pecans
1/2 cup chopped walnuts

Put raisins, dried cranberries, apricots, and golden raisins in small bowl and cover with hot water; let sit about 15 minutes. Preheat oven to 400°. In large bowl, stir together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix together sour cream, milk, oil, and egg; pour into dry ingredients and stir just until combined. Drain water from fruit and gently fold in fruit, pecans, and walnuts. Scoop into a 12 cup muffin pan, sprayed with non stick spray or lined with papers. Sprinkle with sugar crystals if desired. Bake for 18-20 minutes.

One Year Ago: Frosted Sugar Cookie Bars Frosted Sugar Cookie Bars

Two Years Ago: Date Nut Pinwheel Cookies Date Nut Pinwheel Cookies

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Brownies & Bars

Chocolate Chip Cream Cheese Apricot Bars

I am revisiting a favorite of mine. I have no self-control when I make these bars. In my mind I think, “OK, it is just better when they are gone so they are not around to tempt me”…then I proceed to finish them off. I know, I’m a little nuts when it comes to sweets! Make these bars with dried apricots, dried cranberries, dates, raisins, or a mixture, change up the combination with different chips too. How about raisins and cinnamon chips? Oh no, now I need to whip those up, I better make a plan for giving them away or my jeans won’t fit.

Chocolate Chip Cream Cheese Apricot Bars

1 cup butter, softened
1 cup brown sugar
2 cups flour
1½ cups quick or old-fashioned oats
2 tsp lemon zest
2 tsp lemon juice, divided
1 cup semi-sweet mini chocolate chips
1 cup white chips
1 cup chopped dried apricots (can use dried cranberries, dates, raisins, etc.)
1 pkg (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk

Preheat oven to 350°.  Line 13 x 9 baking pan with foil and spray with non-stick spray.  In large mixing bowl, beat butter and sugar until creamy.  Mix in flour, oats, lemon zest, and 1 tsp lemon juice until crumbly.  Reserve 2 cups of mixture.  Press remaining mixture onto bottom of prepared baking pan.  Bake for 15 minutes.

Meanwhile, in small mixing bowl, beat cream cheese until smooth.  Gradually beat in sweetened condensed milk and remaining 1 tsp lemon juice.  Pour cream cheese mixture over hot crust, sprinkle mini chocolate chips, white chips, and chopped dried apricots. Sprinkle with reserved flour-oat mixture and gently pat down.  Bake for additional 25 to 30 minutes or until center is set.  Remove from pan and cool completely in pan on wire rack.  Grab foil and remove from pan.  Peel foil down from sides and cut into desired size bars. Enjoy the whole pan or share with others!

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.