Apricot Muffins

Muffins.

I sort of go through phases with them.  There are weeks on end when I make batch after batch, then months at time when I don’t.  Feast or famine with muffins in this house.

They are really simple to make and always work, as long as you remember the cardinal rule. 

On pain of death, do not over mix.  When mixing it is literally just to blend, and if you think it is slightly undermixed then it is perfect.

The reason I like this recipe is that it is made with dried apricots.  It is hard to get fresh fruit here so anything that allows me to use dried fruit is great.

I used to think that muffins had to look like the over inflated versions found in chain coffee stores.  Then I realised that they don’t.  Those are the air brushed, super model (?) versions. 

The ones you make at home are the real life, delicious, moist flavourful ones.  You just have to have faith the first time you make a muffin.

And remember, not to over mix.   Stir them until everything is just blended, and no more.  That really is key and applies to all muffin recipes.  Over mixing leads not to light, delicious muffins but to colourful building blocks.  Keep it light and they will be a huge success every single time.

Also, I have a thing about sieving the dry ingredients, especially flour (and cocoa if it is being used).  It really makes a difference.  Yes, mom, you were right and I should have listened years ago.  Sieving is worth it.

Sometimes I feel decadent and even sieve twice!

Apricot Muffins

  • 1 cup chopped dried apricots
  • 1 cup boiling water
  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup melted butter
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 1 egg
  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
  2. In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
  3. Bake for 12 – 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
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