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Today is September 25, 2022

Apricot-Pecan Deer Camp Muffins

Breads & Desserts


10 paper muffin cup liners
1 cup buttermilk
1 cup bran
1 1/2 cups unsifted all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup butter, softened
1/2 cup sugar
1 large egg
1 tsp. vanilla extract
3/4 cup chopped dried apricots
1/2 cup chopped pecans, walnuts, hickory nuts, hazelnuts, almonds or a combination


Preheat oven to 400 F. Spray insides of paper liners with nonstick cooking spray and place into a muffin pan. In a small bowl, combine buttermilk and bran and set aside. Combine flour, baking soda, cinnamon and salt and set aside. In a large bowl, by hand or with an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract; beat until well blended. With mixer speed on low, add flour and buttermilk mixtures to butter mixture. Beat just until batter is blended. Stir in apricots and nuts. Spoon batter into muffin cup liners. Bake 20 to 25 minutes. Remove liners from muffin pan and allow to cool 5 to 10 minutes. Remove muffins from paper liners. Makes 10.


From “The Ultimate Venison Cookbook for Deer Camp,” by Harold Webster Jr.

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