Apricot Muffins
Submitted by floweasy
Wholesome whole-wheat muffins with dried apricots soaked in apple juice, spiced with cardamom and studded with walnuts.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
30 minThese hearty muffins start by soaking snipped apricots in unsweetened apple juice for 10 minutes to plump them up and infuse them with extra moisture.
Whole-wheat flour provides nutty flavor and fiber, while ground cardamom (or ginger if you prefer) adds an unexpected warmth that makes these special.
Chopped walnuts bring crunch, and just a tablespoon of sugar keeps them lightly sweet without going overboard.
Bake until golden brown for a breakfast treat that feels virtuous but tastes indulgent.
Pro Tips
- Snip the apricots into small pieces with kitchen scissors for even distribution
- Don’t overmix the batter; stir just until the dry ingredients are moistened
- Fill muffin cups only ¾ full to prevent overflow during baking
Ingredients
Directions
Soak the apricots in the apple juice for 10 minutes. Combine the flour, baking powder, baking soda, spice and walnuts in a bowl. Beat together the oil, sugar, and egg. Add the apricots, with the juice and egg mixture to the flour.
Mix just until all the ingredients are blended. Spoon into oiled muffin tins or (my choice) paper muffin cups (sprayed with non-stick spray). Fill cups ¾ full. Bake in 350℉ (180℃) oven for 10 to 15 minutes, or until golden brown.
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