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Name: Apricot Almond Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 1/2 cup Dried apricots chopped; 3/4 cup Almonds toasted, slivered; Nonstick spray or paper muffin cups; 2 1/4 cups All purpose flour; 1/2 cup Sugar; 2 tsps Baking soda; 1 tsp Baking powder; 1/2 tsp Ground ginger; 1/2 tsp Salt; 1 15 oz. can Apricot halves in heavy syrup; 2 tsps Lemon Juice; 1/4 tsp Almond extract; 2 large Eggs; 1/2 cup Yogurt; 1/3 cup Vegetable oil

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INGREDIENTS

1/2 cup Dried apricots ; chopped
3/4 cup Almonds ; toasted, slivered
Nonstick spray or paper muffin cups
2 1/4 cups All purpose flour
1/2 cup Sugar
2 tsps Baking soda
1 tsp Baking powder
1/2 tsp Ground ginger
1/2 tsp Salt
1 15 oz. can Apricot halves in heavy syrup
2 tsps Lemon Juice
1/4 tsp Almond extract
2 large Eggs
1/2 cup Yogurt
1/3 cup Vegetable oil

Servings

INSTRUCTIONS

Position the rack in the center of the oven and preheat the oven to 400F. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.

Whisk flour, sugar, baking soda, baking powder, ginger, almonds and salt in a medium bowl until uniform. Set aside.

Place the canned apricots with their syrup. lemon juice, and almond extract in a large blender or a food processor fitted with the chopping blade. Pulse 5 or 6 times, or until the mixture blends easily. Scrape down the sides with a rubber spatula, then process or blend for 20 seconds, or until smooth.

Whisk the eggs, yogurt, and oil in a large bowl until smooth, then whisk in the prepared apricot puree. With a wooden spoon, stir in the dried apricots and then the flour mixture, just until the apricots are evenly distributed in the batter.

Fill the prepared tins three-quarters full. Use additional greased tins or small ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 25 minutes, or until the muffins are lightly browned with rounded tops. A toothpick inserted into the center of one muffin should come out with a crumb or two attached.

Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to one side to make sure the bottom are non stuck. If one is, gently rock the muffin back and forth to release it. Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool completely before sealing in an airtight container or freeze-safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 2 months in the freezer.

NOTES

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Apricot Almond Muffins

1/2 cup Dried apricots chopped
3/4 cup Almonds toasted, slivered
 Nonstick spray or paper muffin cups
2 1/4 cups All purpose flour
1/2 cup Sugar
2 tsps Baking soda
1 tsp Baking powder
1/2 tsp Ground ginger
1/2 tsp Salt
1 15 oz. can Apricot halves in heavy syrup
2 tsps Lemon Juice
1/4 tsp Almond extract
2 large Eggs
1/2 cup Yogurt
1/3 cup Vegetable oil

Position the rack in the center of the oven and preheat the oven to 400F.  To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups.  If using silicon muffin tins, spray as directed, then place them on a baking sheet.

Whisk flour, sugar, baking soda, baking powder, ginger, almonds and salt in a medium bowl until uniform.  Set aside.

Place the canned apricots with their syrup. lemon juice, and almond extract in a large blender or a food processor fitted with the chopping blade.  Pulse 5 or 6 times, or until the mixture blends easily.  Scrape down the sides with a rubber spatula, then process or blend for 20 seconds, or until smooth.

Whisk the eggs, yogurt, and oil in a large bowl until smooth, then whisk in the prepared apricot puree.  With a wooden spoon, stir in the dried apricots and then the flour mixture, just until the apricots are evenly distributed in the batter.

Fill the prepared tins three-quarters full.  Use additional greased tins or small ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking.  Bake for 25 minutes, or until the muffins are lightly browned with rounded tops.  A toothpick inserted into the center of one muffin should come out with a crumb or two attached.

Set the pan on a wire rack to cool for 10 minutes.  Gently tip each muffin to one side to make sure the bottom are non stuck.  If one is, gently rock the muffin back and forth to release it.  Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving.  If storing or freezing the muffins, cool completely before sealing in an airtight container or freeze-safe plastic bags.  The muffins will stay fresh for up to 2 days at room temperature or up to 2 months in the freezer.

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Nutrition

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Serving Size: 1 Serving (72g)
Recipe Makes: 12 Servings

Calories: 196
Calories from Fat: 80 (41%)

Amt Per Serving		% DV

	Total Fat 8.9g	12 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 2.3g
Cholesterol 40.1mg		12 %
Sodium 142.9mg		5 %
Potassium 203.7mg		5 %
Total Carbohydrate 23.7g		7 %
	Dietary Fiber 2g	8 %
	Sugars, other 21.8g
Protein 5.9g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 196

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