8.10.2009

Apricot Muffins

Apricot Muffins

I'm back from a second, unscheduled business trip last week. With the laundry done and the fridge rebooted I finally get around to write a new post. This recipe has been sitting in my bookmark file for the better part of 9 months, biding its time 'til apricot sesaon would come around again.
The muffins turned out nicely moist and fluffy. Due to the whole wheat flour and the nutmeg they have a kind of robust, hearty taste, which is not unpleasant but not something to serve with a glass of sparkling wine on a warm summer evening. I couldn't make out the ginger in the muffins but that's probably my fault as I pretty much winged it instead of using a measure.

Fresh Apricot Muffins (low-fat)

Source: FoodBlogga

Makes 12 regular size muffins.

1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup low-fat buttermilk
3 tablespoons honey
1 cup light brown sugar
5 tablespoons smart balance butter substitute*, melted **
1 large egg and 2 egg whites
2 teaspoons fresh minced ginger
1 teaspoon pure vanilla extract
3/4 cup fresh diced apricots ***
2 tablespoons sliced almonds
1 apricot, thinly sliced for the tops of the muffins

* Used whiz-kid genius, pro-grade, plain butter instead. :)

** As I learned from a recent post by Clotilde you can do this en passant by shortly placing the butter in a ramekin or coffee cup in the oven while it's heating up.

*** Used 5 apricots. Maybe 7/8 cup.

Place rack in center of oven, and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

Combine flours, baking soda, salt, cinnamon, and nutmeg in a large bowl, and stir well.

In a separate bowl, combine buttermilk, honey, sugar, smart balance, eggs, ginger, and vanilla, and whisk well. Add to the flour mixture, stirring until just combined. Fold in apricots and almonds.

Spoon the batter evenly into the into 12 muffin cups. Add an apricot slice to the top of each muffin. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

3 comments:

MyKitchenInHalfCups said...

Like that idea of the rebooted fridge. I'm trying to only half reboot mine as we leave again next week.
Wish I had a muffin with my coffee now.

mimicooks said...

That one muffin looks like it has a little apricot heart floating on it, how cute!

Elle said...

Fresh apricots are really jewels and this recipe makes good use of them. Thanks for the tip out softening the butter.