Yum. Line a muffin tray with muffin cases. To prepare the night before, measure dry ingredients and cover. Percent Daily Values are based on a 2,000 calorie diet. These muffins are easy to make, the only important thing to remember with muffins is DO NOT OVER MIX. It adds a creaminess to the muffin that is just divine. It's an all-star pantry staple at my house and I adore baking with it. A couple of teaspoons of Demerara sugar. In Season: Apricot season lasts less than two months, from about mid-May to early July. Healthier Fresh Apricot Coconut Muffins - Flavor the Moments Sift flour, baking powder, salt and nutmeg; add to first mixture alternately with milk. Scoop into greased or paper lined muffin cups, filling to top. For every cup of flour in the recipe, add about half a cup of whichever fruit you've got, whether dried, frozen, or fresh. I wanted an apricot muffin not a spice muffin and that's exactly what I got with these. In a medium bowl stir together the flour, sugar, baking soda and salt. I sometimes add 1/2 cup of dates as well as the apricots. I noticed that some reviewers used a substitute for buttermilk, all I can say to that is....DON"T! I am openly and quite unashamedly mad about muffins. The first time was apricots and white chocolate chips. These are moist and chewy. In Season: Apricot season lasts less than two months, from about mid-May to early July. It worked out great to thicken the milk and even added a nice hint of Lime to the taste of the muffin. Dairy free/egg free apricot almond muffins. I took a basic almond flour recipe and made a few changes to make it moist and sweet, even though there isn't any white sugar in the recipe. They’re refined sugar-free, moist, full of fresh fruit, and completely delicious. Directions In a small bowl, beat butter and sugars until crumbly, about 2 minutes. In a large bowl, cream sugar and butter until fluffy. Cream shortening and sugar, beat in egg and stir in apricots. If you buy the cheap, hard ones, they don't taste nearly as good as the soft higher quality apricots. I made them with chopped dates added into the mixture and wondered if they would go well together but they were great. A Keeper for sure!! Second time was with dried cranberries and white chocolate chips. Maybe some spices would help but I don't think I will try it again sorry. We are excited to share with you a recipe for gluten-free muffins that you can also use as an easy gluten-free breakfast option. Line a muffin tray with muffin cases. Instead of boiling water I microwaved the apricots in orange juice. These apricot cream cheese muffins are a great grab-and-go option because they are quite filling and healthyish. Of course I did a little bit of tweaking. Combine dry ingredients; stir into creamed mixture just until moistened. Fill This has been a family favorite ever since a co-worker brought them into the office way back in the 90's!! HEAT oven to 350 degrees F. Coat 6 muffin cups with no-stick spray. Well, I added some dried cranberries in place of half of the apricots, and also added about 1/2 cup of walnuts. Spoon batter into prepared muffin cups. It is okay for the batter to have some lumps. Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Add chopped nuts with last portion of flour. Pour the wet ingredients into the dry ingredients, and stir until just blended. How to Store: If unripe, place apricots in a paper bag at room temperature for one to two days. I added a handful of raisins to soak along with the apricots. Perfect consistancy. Divide the batter between the muffin cases and bake for 5 minutes at 425°F (218°C) then lower the temperature to 350°F (177°C) and bake for 15 more minutes or until a skewer comes out clean. Cool in muffin cups on a wire cooling rack for 5 minutes. Put the flour, ground almonds, sugar … "Fruity and fantastic" is how Ruth Bolduc of Conway, New Hampshire describes these pretty, moist muffins. My husband loved it. Add sour cream; mix well. Add egg mixture all at once to flour mixture. Stir just until moistened. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Spoon batter into prepared muffin tin. Fold apricots, orange zest and nuts into batter. I love apricots and am always looking for recipes that include them. Bake for 15 to 18 minutes or until a toothpick inserted near centers comes out clean. Your daily values may be higher or lower depending on your calorie needs. I love how tender the muffins are! The combination of butter vegetable oil and buttermilk drew me in as I knew I could expect those buttery rich moist results. In a large bowl, whisk together flour, granulated sugar, baking soda, baking powder, and salt. Make 'em Healthy(-ish) If you'd like to make these Orange Muffins a bit more wholesome, you may substitute whole wheat pastry flour for the all-purpose flour.. I meant to top these with demerara sugar (turbinado sugar sugar in the raw) before baking but forgot. Drain water from apricots, and mix them into the batter. They're rich mildly sweet and delightfully apricot flavored. This is a great recipe for a breakfast muffin on the go if you suffer from dairy and/or egg allergies like I do. Add the liquid to the dry ingredients and mix well. Fill greased or paper-lined muffin cups three-fourths full. This is a fantastic Recipe! ... bowls and stir to moisten. I did have a little extra batter leftover but muffin tins do vary in size. I'll continue to do sans egg. Cool 10 minutes before removing to a wire rack. Coat non stick muffin pan or line with baking cups. Drain apricots, discarding liquid. Soak diced apricots in boiling water for 5 minutes. The only negative is the recipe suggests 20 minutes at 325. https://www.food.com/recipe/fantastic-apricot-muffins-25321 I really liked the apricot, but next time I will try blueberries. But these turned out wonderfully soft and moist and extremly tasty. Very yummy muffins. Hubs will be taking these to a breakfast meeting tomorrow and I have no qualms about that at all with these. Congrats! So I decided to do a search for recipes that had buttermilk. Line 12 muffin cups with paper liners or butter the muffin tin thoroughly. Bake 15 minutes. Bake for 20 - 25 minutes or until they are starting to turn golden and spring back to the touch. Once they came out of the oven and I tasted them however I found it didn't matter a bit. Grease a 12 cup muffin pan, or line with paper muffin cups. The ingredients directions and cooking time were all spot on. A keeper! Do not over mix. Last time I made them with bananas and walnuts. Add to dry ingredients and stir until nearly incorporated, with some floury patches remaining. Add the apricots and mix to combine. Add comma separated list of ingredients to include in recipe. 350g fresh apricots, stoned and chopped (approximately 6 large apricots) 25g flaked almonds. You can also substitute other dried fruits like cherries, blueberries, craisins, etc. THEY TURNED OUT SO DELICIOUS! These are absolutely delicious! Stir just until moistened. I made about 6 muffins (17 minutes) and baked the rest in a loaf pan (35 minutes). Add sour cream, mix well. Amount is based on available nutrient data. Place apricots into a small bowl, and pour the boiling water over them. I also added a handful of shredded coconut and about 1/2 cup of orange juice. Lime Juice to one cup 2%Organic Milk. No gift befits the food-obsessed people in your life like a cookbook. Mix together egg, milk and oil and stir in just until mixed. Add egg mixture all at once to flour mixture. Preheat oven to 375 degrees. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Just melt some butter, chop a bag of dried apricots and grate an orange and voila! Allrecipes is part of the Meredith Food Group. Spoon into the prepared muffin cups. Fold in apricots. Great texture very moist and flavorful. this link is to an external site that may or may not meet accessibility guidelines. Combine dry … Information is not currently available for this nutrient. I love the texture of these muffins and the cake part is very tasty...just the right sweetness. Divide the mixture between the muffin cases and sprinkle the desiccated coconut and rolled oats on top. COMBINE flour, SPLENDA® Granulated Sweetener, baking powder and salt in medium mixing bowl. Stir in banana and cream. 239 calories; protein 3.8g; carbohydrates 36.2g; fat 9.2g; cholesterol 26.5mg; sodium 258mg. Preheat oven to 375 degrees. Now return the dry ingredients to the sieve and sift them straight on to the egg mixture (this double sifting is essential because there won't be much mixing going on). remove from muffin cups; serve warm. I was a little worried because I don't like cakey muffins, I like them much more dense. I found it interesting that even though I did not put any topping on the muffins, they did have a nice sugary coating on top after baking. Stir in apricots and nuts. Bake 15 minutes. These muffins are low in carbs, low in sugar, and gluten-free. Bake for 15 to 18 minutes or until a toothpick inserted near centers comes out clean. Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. A family favorite! I had some leftover buttermilk and I didn't really know what to do with it. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. 1/2 cup yogurt 1/2 stick butter, at room temperature pinch salt 1 cup flour 2 tsp baking powder Preheat the oven to 190/375/gas 5. Nutrient information is not available for all ingredients. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Then, in a separate bowl, mix together the egg, sugar, milk, melted butter and vanilla extract. Great way to use up some sour cream that's getting close to expiration! My family are muffin connoseurs and these definately passed the test. I used canned apricots and they turned out perfectly moist. What to Look For: For the best flavor, seek out local fruit, and look for those that are deep orange, fairly plump, and soft enough to yield to gentle pressure (but not mushy). Info. Fresh apricots give a sweet-and-sour tang to these light, tender muffins. 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