It's been ages since I've posted a recipe here. As it is now a high time for my wonderful apricots, I got the inspiration to share a wonderful treat with you..
Fresh apricot and nut muffins.
makes full tin of muffins
110 g fresh apricots, finely chopped
25 g nuts (wallnuts, hazelnuts..), finely chopped and lightly toasted
60 g plain flour
60 g wholemeal flour
½ level tablespoon baking powder
¼ level teaspoon salt
1 large egg
40 g caster sugar
110 ml milk (do try to use full fat milk - tastes much better)
50 g butter, melted and cooled slightly
½ teaspoon vanilla extract
½ level teaspoon ground cinnamon
Rolled oats for sprinking..
Start off by mixing the flours, baking powder and salt into a large bowl. Then, in a separate bowl, mix together the egg, sugar, milk, melted butter and vanilla extract. What you need to do now is take a large spoon and fold the dry ingredients into the wet ones – quickly, in about 15 seconds. Make it quick, so that it stays fluffy.
Now fold the apricots, nuts and cinnamon into the mixture, again with a minimum of stirring: just a quick folding in. Sprinkle with oats (this is optional - if you want the "crust" to be crunchy). Spoon in just enough mixture to fill each muffin cup (if you're not using papers, grease the tins well). Bake on a high shelf of the oven for 20 minutes for minis or 30 minutes for the larger ones or until well risen and brown. I usualy bake all muffins on 180°C (that would be around 350F)
Sprinkle with caster sugar for that extra "zing" of sweetnes.
................... and: enjoy!
I like to use the seasonal fruit. By all means, use what you have. This recipe asks for apricots, but you can switch it to any fruit (soft pears, nectarines - even plums). It's easy. Just a "two bowls" meal, as we here call it. It's an easy treat, and it fill the house with a wonderful aroma.
Try it out and let me know was is fun to make.