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.
100g plain flour
50g ground almonds
50g caster sugar
2 teaspoons baking powder
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
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.
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!