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INGREDIENTS:
- 4 fresh apricots, peeled, pitted, and diced, about 1 cup
- 1 cup fresh blueberries
- 1 teaspoon lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- dash ground nutmeg
- 6 tablespoons butter, melted
- 1/2 cup milk
- 1 large egg
PREPARATION:
Combine flour, sugar, baking powder, soda, salt, cinnamon, and nutmeg in a large bowl.
In another bowl, whisk together butter, milk, and egg. Stir milk mixture into the dry ingredients and blend just until moistened. Fold in the fruit mixture. Spoon batter into muffin cups.
Bake in a preheated 375° for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Cool for about 3 minutes in pan then remove to cool completely. Makes 12 muffins.
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