Apple Apricot Muffins

20171019_084314
Apple Apricot Muffins

This recipe is slightly adapted from the Cheese Board Collective Works cookbook (2003), and we’ve been enjoying it for over 10 years. It produces a mildly sweet pastry with a moist interior, and chewy chunks of dried apple and apricot. It also features oats, pecans, and wheat germ, and uses vegetable oil instead of butter, so I think of it as existing on the healthier side of the breakfast world. It’s a good Fall recipe and will leave you sated until lunch time.

You can prep all of the dry ingredients in advance, as I did, or you can even go as far as mixing the complete batter and storing it in the fridge until the morning. There’s a short resting period required for the oats and dried fruits to soak and expand, so don’t forget to figure this in to your prep time.

(Yield: about 15 muffins)

Ingredients:

  • 1 cup all purpose flour, plus 1/4 cup of whole wheat or spelt flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup old-fashioned rolled oats
  • 1/4 cup white sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup raw wheat germ
  • 1/2 cup chopped dried apples
  • 1/2 cup chopped dried apricots
  • 1/4 cup chopped pecans or walnuts
  • 2 eggs
  • 1 1/2 cups buttermilk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
20171019_080926
Muffin cups of batter

Steps:

  1. Combine all of the dry ingredients in a large mixing bowl. Stir in the dried fruits and nuts. (I use kitchen shears to cut the fruit into pieces, which seems to go faster and be less sticky than using a knife.)
  2. In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla.
  3. Add wet ingredients to dry and stir gently until the majority of the flour is integrated.
  4. Let the batter rest for at least 15 minutes to allow ingredients to soak and expand fully. (At this point, you could refrigerate the batter until the morning.)
  5. Preheat the oven to 350 degrees, and grease or line your muffin pan.
  6. Fill muffin cups to the top and bake for about 28 minutes. The muffins will be a deep golden brown, firm, and springy. Let cool in the pan for 10 minutes.
20171019_082910
Apple apricot muffin with a little butter – yum!

 

 

Author: cardamomandcreme

I like to bake, garden, pick fruit, hike, and share good meals with friends and family! You can also follow my food adventures on Instagram @cardamomandcreme

One thought on “Apple Apricot Muffins”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s