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Turn out the lights......the COTS are over.
We're picking the last of the Blenheim Apricots this week.Yes, there's still …
LAST CALL FOR COTS
This is the last week for Fresh Blenheim Apricots.Everything will be picked off …
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My phone rings constantly with people wanting to buy overripe apricots.It's too …
Since 1946, the Gonzales family has grown the rare and fabulous California Blenheim apricots. Grown on our Hollister ranch, we continue to be the farmer, pruner, dryer, packer, and seller of the vanishing Blenheim apricot. We produce the best tasting apricots in the world all "Home Grown in the Flavor Zone"!
In addition to our incredible dried apricots, be sure to discover our variety of nuts (walnuts, pistachios, almonds) and other dried fruits (peaches, pears, prunes, and more). For those who believe less is more, we have dark and delicious unsulfured dried apricots. And don't forget our sweet and tart selection of apricot jams and syrups as well as our decadent chocolate covered fruits and nuts. Simply delicious! Everything here on the ranch is organically grown.
Naomi's Apricot Nut Muffins
- 1 cup dried apricots, chopped
- 1 cup boiling water
- 1 stick butter or margarine
- 1 cup sugar (or Splenda)
- 1 cup lite sour cream
- 2 cups All-Purpose white flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 Tbsp. grated orange peel
- 1/2 cup chopped walnuts or pecans
Soak apricots in the boiling water for 5 minutes. In a large mixing bowl cream together butter, sugar, and sour cream. In another bowl, mix together flour, baking soda, salt, and orange peel. Add dry ingredients to wet, mixing with a spoon just until combined. Batter should be very stiff. Add nuts.
Fill muffin tin or paper cupcake cups. These muffins do not rise much, so you can fill them quite full. Bake 18 - 20 minutes in 400 degree oven.
Makes 12 muffins.