In a large bowl, cream butter and sugar until fluffy. Add the apricots and mix to combine. Allow the muffins to cool a … Put the flour, ground almonds, sugar and baking powder into a bowl and mix to combine. If you're a cupcake tray & cases, you'll get more than 12 and they'll need less cooking time. Don’t over mix! Beat together egg, oil and milk. Fill greased or paper-lined muffin cups three-fourths full. Mix butter, honey, eggs and bananas together in a large bowl. Combine flour, SPLENDA (R) Granulated Sweetener, baking powder and salt in medium mixing bowl. Fold apricots, orange zest and nuts into batter. Sprinkle with flaked almonds and demerara sugar. So I borrow the trick used by many mothers and sneak veggies and other not so loved ingredients into treats. If you like cooked apricot – and I do – these are just delicious and something you won’t get all year round! remove from muffin cups; serve warm. ( Log Out /  Do not over mix. "Even with low-calorie and low-fat ingredients, these apricot muffins are bursting with fresh flavors for breakfast or brunch. Hope you enjoy them! Mix together the egg, milk, melted butter and vanilla essence. Blend in preserves and almond extract. Regular yogurt is okay to use – I just used Greek because that’s what we had on hand. Grease a 12 cup muffin pan, or line with … Place them in the oven and bake about 20-25 minutes or until the toothpick inserted in the center comes out clean. 50g butter or margarine, melted and cooled, 350g fresh apricots, stoned and chopped (approximately 6 large apricots). Mix together egg, milk and oil and stir in just until mixed. These muffins can be frozen separately for 3-4 months so you have a yummy quick snack option on hand! Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. https://sugarapron.com/2014/06/23/apricot-yogurt-muffins-recipe Apricot cupcake is a breakfast muffin recipe made with dried apricots, all-purpose flour and usually served with honey or maple syrup topping and coffee. Store in an airtight tin. Divide the mixture between the paper cases and sprinkle with the flaked almonds and a little Demerara sugar. Spoon batter into the muffin cups. Sift together flour, baking powder, salt, cinnamon and sugar. Now divide the mixture between the muffin cases. Mix just until combined so the muffins stay soft and fluffy. Healthier Fresh Apricot Coconut Muffins are whole wheat apricot muffins studded with sweet, fresh apricot and plenty of coconut. 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). By lovinghomemade on August 1, 2013 • ( 12 ). Grease or line a 12-cup muffin tin with muffin papers; set aside. Set the oven to 190ºC and line a 12 hole muffin tin with paper cases. Heat the oven to 200C/390F/gas 6, and grease a 12-hole muffin tray, or line with muffin cases. Add the liquid to the dry ingredients and mix well. … Stir in almond flour, walnuts and apricots until just combined. Ooh they sound good. Create your own customized muffin recipe with the Recipe Maker. Change ). I bet they’re really moist! Bake for 15 to 18 minutes or until a toothpick inserted near centers comes out clean. Apricot muffin recipe using fresh apricots. **The photos, text and recipe … Add to flour mixture and stir just until moistened. Divide batter evenly among muffin cups. The flaked almond and Demerara sugar topping adds a lovely crunchy texture. I was thinking bakery, but didn't want to do another pastry like I did last week. Fresh apricots would work great, or really any soft fresh or dried fruit would work as well. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More Well I found some here at a good price at Costco and bought a couple of kilos to make into jam. Fill greased or paper-lined muffin cups three-fourths full. Cover the batter with the remaining apricots and then cover the apricots generously with streusel topping. Position a rack in the center of the oven and heat the oven to 350°F. Scoop into greased or paper lined muffin cups, filling to top. This is a very easy muffin recipe: you simply combine the dry and the wet ingredients and mix. In a large bowl, whisk together flour, granulated sugar, baking soda, baking powder, and salt. These muffins are easy to make, the only important thing to remember with muffins is DO NOT OVER MIX. Post was not sent - check your email addresses! Change ), You are commenting using your Twitter account. We never have apricots in the house, either fresh or dried because he has a problem trying things that are 'new'. Chop apricots with a sharp knife and soak in boiling water for 5 minutes. ( Log Out /  Fill muffin cups evenly with batter. Stir just until moistened. 4. Thanks for your comment over at mine – just realised you have passion flowers at the top of your blog! Enter your email address to follow this blog and receive notifications of new posts by email. Divide the mixture between the muffin cases and sprinkle the desiccated coconut and rolled oats on top. Stir in apricots and nuts. Bake until golden brown, the top is firm to the touch, and a toothpick … Line a muffin tray with muffin cases. Heat oven to 350 degrees F. Coat 6 muffin cups with no-stick spray. Beside the Seaside: Rock Buns, of course. Fold in apricots. Now prepare the fruit. They are so expensive in the supermarkets they tend to be a luxury fruit – so happy to have found some at a reasonable price! Heat oven to 350 degrees F. Coat 6 muffin cups with no-stick spray. I love the fruit. Then, in a separate bowl, mix together the egg, sugar, milk, melted butter and vanilla extract. Divide the batter between the muffin cases and bake for 5 minutes at 425°F (218°C) then lower the … Let stand for 5 … https://www.yummly.com/recipes/apricot-bread-with-fresh-apricots Cool. ooh! The dried Apricot cupcake recipe. Spoon batter into prepared muffin tins, using two spoons or an ice cream scoop, filling about 2/3 of each cup. Add the liquid to the dry ingredients and mix well. Bake on the middle shelf of the oven for 15–20 minutes, until the muffins are golden on top and firm to the touch. In large bowl, stir all ingredients just until moistened. Start off by sifting the flours, baking powder and salt into a large bowl. love how you get fresh apricots so readily. Sprinkle streusel on top. Fill greased muffin cups 2/3 full. Sorry, your blog cannot share posts by email. Line 12 muffin cups with paper liners or butter the muffin tin thoroughly. Cut the apricots … Fill muffin tins 3/4 full. They’re light, fluffy and delicious! The recipe is available with stepwise pictures and a video. ... bowls and stir to moisten. Apricot Bread Recipe Apricot Recipes Fruit Recipes Muffin Recipes Eat Pray … I have already posted a few cupcake/muffin recipes in my earlier posts. Mix together the egg, milk, melted butter and vanilla essence. Add egg mixture all at once to flour mixture. I think they would be great as jam and these muffins look terrific! Preheat oven to 375 degrees. Fresh apricots give a sweet-and-sour tang to these light, tender muffins. COMBINE flour, SPLENDA® Granulated Sweetener, baking powder and salt in medium mixing bowl. Find your new favorite recipes and home decorating ideas with gorgeous, full-color magazines. Put the flour, ground almonds, sugar and baking powder into a bowl and mix to combine. Change ), You are commenting using your Facebook account. Coat non stick muffin pan or line with baking cups. I had something in mind that was more like bread. You may want to check these: You may need to cover the tray with aluminium foil after about 20 minutes if they are browning too quickly. Combine dry ingredients; stir into creamed mixture just until moistened. 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Categories: Baking, Cupcakes, Fruit, Muffins, Recipes, Tags: apricots, baking, cake, flaked almonds, fruit, ground almonds, muffins, recipe, seasonal cooking. Apricot jam is my absolute favourite – am definitely going back for more! Jones x. Hi, yes, just use the same weight of flour instead. Toss the chopped apricots with the flour and fold them into the batter. Instead of making jam we have been eating them so I will be going back to get some more: in the meantime I thought we could spare a few for some muffins. Let stand 5 minutes. Drain well and set aside. Cool in muffin cups on a wire cooling rack for 5 minutes. So, I searched and searched for a fresh apricot bread/muffin/cake recipe, "fresh" being the key word. In a separate bowl, stir together … ", ALL RIGHTS RESERVED © 2021 Allrecipes.com, Crisco(R) Original No-Stick Cooking Spray, 1 cup Pillsbury BEST(R) All Purpose Flour, 1/4 cup SPLENDA(R) No Calorie Sweetener, granulated, 1/2 cup Smucker's(R) Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins. I wish apricot season didn’t go by so quickly. Blueberry Tart – no need to bake the pastry first. ( Log Out /  Bake 15 minutes. I knew they would have to be eaten fairly quickly, so I set to work right away looking for a way to use them. Blend in preserves and almond extract. This is the line up for our delicious apricot muffins. Preheat the oven to 190/375/gas 5. Combine flour, sugar, baking powder, soda, salt, cinnamon, and nutmeg in a large bowl. Combine flour, SPLENDA(R) Granulated Sweetener, baking powder and salt in medium mixing bowl. Bake in centre of 375 oven for about 20 minutes or until golden and tops are firm to the touch. Saved by Robbie Sabina. Grease and flour 12 muffin cups or line with paper liners. Stir milk mixture into the dry ingredients and blend just until moistened. We will need dried apricots, water, sugar, butter (or margarine), sour cream, flour, baking soda and salt. Spoon batter into prepared muffin cups. In a small bowl, combine apricots and water. If you follow my blog you may recall that I was very disappointed to have missed out on bringing a crate of apricots home from France recently. Remove the muffins from the oven and transfer to a wire cooling tray. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. These apricot cream cheese muffins are a great grab-and-go option because they are quite filling and healthyish. In another bowl, whisk together butter, milk, and egg. HEAT oven to 350 degrees F. Coat 6 muffin cups with no-stick spray. Vegan Apricot Muffins are one of my husbands' favorites and it was a surprise to me. Preheat the oven to 400 degrees F (200 degrees C). Change ), You are commenting using your Google account. Stir in baking soda and salt. Beat together egg, oil and milk. Drain apricots, discarding liquid. Bake for around 25-30 minutes, until well browned and firm to the touch. 8. Then sprinkle the crumble mixture evenly over each muffin, and bake near the centre of the oven for 25–30 minutes until well-risen and golden brown. Use an ice cream scoop to fill each muffin … Spread tops with a thin layer of preserves before serving. ( Log Out /