I love dried fruit so when I go to Trader Joe’s I always stock up on their dried fruit. I grabbed a bag of dried apricots last time we were there and when I got home, decided to try out an apricot muffin. I’ve never baked an apricot muffin before, so decided to experiment.
I find that muffins always tend to use more butter than I prefer, so I did a little bit of replacing, as I always do, to make them a bit healthier and added ground flaxseed meal. (I’ve since gone dairy free since making this recipe and no longer use butter at all but that is another post for another day.) As I mentioned before, I’ve been experimenting with using the flaxseed as a replacement for butter (see my flaxseed oatmeal cookies) so wanted to try it out with the muffins. I added the white chocolate chips for a little bit of flavor but it wasn’t too much so didn’t overwhelm the taste of the apricots. I was a bit nervous to how they would turn out but they were so delightfully delicious and moist that I had to write the recipe down and share with you guys. Everyone that tried them gave them a double thumbs up and was amazed at how moist they were!
Adapted from Apricot Muffins
Ingredients
1 cup chopped apricots (about 22 apricots)
1 cup boiling water
2 cups all purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons melted butter
3 tablespoons ground flaxseed meal
1/4 cup vegetable oil
1 cup buttermilk
1 egg
1/4 cup white chocolate chips
Preheat the oven to 400 degrees F. Grease a 12 cup muffin pan, or line with paper muffin
cups. Chop the apricots and place them into a small bowl. Pour the boiling water over
them then let stand for 5 minutes.
- In a medium bowl stir together
the flour, sugar, baking soda and salt. - In a separate bowl, whisk
together the melted butter, oil, buttermilk, ground flaxseed and egg. - Pour the wet
ingredients into the dry ingredients and stir until it’s combined. (it’s fine if the batter is lumpy) - Drain water from apricots, and
mix them into the batter. - Add white chocolate chips and mix gently.
- Spoon into the prepared muffin cups.
- Brush the tops of the muffins with a bit of milk and sprinkle with turbinado sugar (I like my muffins tops more browned and crunchy which is why I do this but you can skip this step if you want.)
- Bake for 15 minutes or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
Always Maylee
November 28, 2012 at 4:07 pmThese look so yummy! I haven't had apricots in forever!
xo, Yi-chia
Always Maylee
SIENA.STYLE
November 28, 2012 at 4:47 pmomg!!! i need to try this recipe soon! looks delicious!:)
kisses from Milano
http://sienastyle.blogspot.it/
Lily
November 28, 2012 at 5:05 pmYUM! These look amazing!!
xxLily
goldandgray.com
Caroline
November 28, 2012 at 5:47 pmthese look so wonderful & not even heart-attack inducing! 🙂
Sheila
November 28, 2012 at 5:52 pmYum! I never thought about apricots in muffins before. They looks so good! And with white chocolate too?? 🙂
xo – Sheila
http://www.sheislovelyblog.com
dreamingincashmere
November 28, 2012 at 5:53 pmThese look so delicious!! I'll have to try them over the weekend.:)
xoAmy
http://www.dreamingincashmere.com
katattack2000
November 28, 2012 at 8:08 pmMmm these look good and semi healthy too haha
katattack2000.wordpress.com
Julie
November 29, 2012 at 1:03 amThese look so good! I love muffins too but have realized they're not so healthy. I think you would love this though, it takes greek yogurt! Just oatmeal, bananas, eggs, and sugar. That's it!
http://chaseandem.blogspot.com/2012/09/oatmeal-banana-breakfast-muffins.html
xoxo, Julie @ OBSESSED
m
November 29, 2012 at 3:52 amthese look great! (in an unrelated note, i LOVE trader joe's. :])
Andi of My Beautiful Adventures
November 30, 2012 at 1:19 amOMG yuuuuuuuuuum!!!!!
Paul Smith
December 2, 2012 at 3:36 pmYum…My mouth is watering!
http://www.shopjimmychooau.com/