These apricot muffins are breakfast muffins made with dried apricots and yogurt. They can be served with butter, honey, apricot preserve, or maple syrup.
2tbspoatsoptional topping; use quick-cooking or old-fashioned
Instructions
Preparation:
Let the butter soften at room temperature.
Chop the dried apricots into small pieces. Soak the dried apricot pieces in lukewarm water for 15 minutes.
Fill your muffin tin with paper liners.
Recipe:
Preheat the oven to 350F (180C).
In a mixing bowl beat together the sugar and softened butter. Beat with an electric hand mixer and use the low to medium speed to get a light fluffy mixture.
Add in the vanilla extract (or almond extract) and the yogurt. Beat again for about 3 minutes.
In a mixing bowl, sift together the flour, baking powder, and salt.
Mix the dry ingredients with the wet ingredients. Then gently stir in the chopped apricot (after straining out the water).
Add the 1/4 cup of warm water gradually, using a soft spatula to fold the ingredients together, combing well. Your muffin batter will be thick and sticky.
Fill 3/4ths of each muffin cup with the batter. Sprinkle each with oats, if desired.
Bake in the preheated oven for 15 to 18 mins, or until light golden brown.