Apricot Muffins

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. Well I found some here at a good price at Costco and bought a couple of kilos to make into jam. 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.

This is a very easy muffin recipe: you simply combine the dry and the wet ingredients and mix. The flaked almond and Demerara sugar topping adds a lovely crunchy texture.

Recipe

Ingredients

100g plain flour

50g ground almonds

50g caster sugar

2 teaspoons baking powder

1 egg

120ml milk

50g butter or margarine, melted and cooled

½ teaspoon vanilla essence

350g fresh apricots, stoned and chopped (approximately 6 large apricots)

25g flaked almonds

A couple of teaspoons of Demerara sugar

Method

Set the oven to 190ºC and line a 12 hole muffin tin with paper cases.

Put the flour, ground almonds, sugar and baking powder into a bowl and mix to combine.

Mix together the egg, milk, melted butter and vanilla essence.

Add the liquid to the dry ingredients and mix well.

Add the apricots and mix to combine.

Divide the mixture between the paper cases and sprinkle with the flaked almonds and a little Demerara sugar.

Sprinkle with flaked almonds and demerara sugar

Bake for around 25-30 minutes, until well browned and firm to the touch. You may need to cover the tray with aluminium foil after about 20 minutes if they are browning too quickly.

If you like cooked apricot – and I do – these are just delicious and something you won’t get all year round!

Fresh Apricot Muffins

Categories: Baking, Cupcakes, Fruit, Muffins, Recipes

Tags: apricots, baking, cake, flaked almonds, fruit, ground almonds, muffins, recipe, seasonal cooking