Serves: 5
Preheat the oven to 375°F. In a large bowl, cream the milk, butter, and egg. Add the contents of the jar, and stir until just mixed. Do not overstir. Spoon the batter into greased or papered muffin tins, filling each cup two-thirds full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool 10 minutes in the tin, remove, and cool completely. Serve immediately, or store in an airtight container for up to 1 week.
This _Apricot-Walnut Muffins recipe is from the The Mason Jar Soup to Nuts Cookbook Cookbook. Download this Cookbook today.
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