- Makes 24 muffins
- Prep Time 15 min
- Cook Time 25 min
- 2 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/2 cup I Can’t Believe It’s Not Butter!® Olive Oil Spread”
- 1 1/2 cups sugar
- 3 large eggs
- 1 cup buttermilk
- 1 1/2 cups chopped dried apricots
- 1/2 cup chopped hazelnuts, toasted, if desired
Preheat oven to 350°. Grease two 12-cup muffin pans; set aside.
Combine flour, baking powder, baking soda, cinnamon and salt in medium bowl; set aside.
Beat I Can’t Believe It’s Not Butter!® made with Olive Oil Spread with sugar in large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition. Alternately beat in flour mixture and buttermilk with mixer on low just until blended, beginning and ending with flour mixture. Fold in apricots and hazelnuts. Evenly spoon batter into prepared pans. Bake 24 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely.