We had some apricots that were a bit too ripe for making jam so instead I cooked them with vanilla sugar to make a fruit sauce to have with ice-cream or yoghurt. I hadn’t realised how much it would make so thought I’d use some to make muffins for breakfast. Many years ago, one of my sisters bought me a brilliant little book called Muffins which I use every time I’m making muffins. The basic muffin recipe is easily adaptable, and there are lots of other variants inside. I used the recipe for orange – carrot muffins as a starting point and then adapted it somewhat for my cooked apricots.
280g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1/2 tsp ground cinnnamon
85g soft brown sugar
90ml sunflower oil
200ml of the cooked apricots
Prepare the muffin tray with papers. Preheat the oven to gas 5/6
Add the water to the cooked apricots and stir well.
In to a large bowl stir with a fork, flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon.
In a separate bowl, beat the egg. Then mix in the cooked apricots and the sunflower oil.
Pour all of the liquid ingredients in to the dry mixture. Stir with the fork until just combined. (Don’t over mix, it is meant to look a bit lumpy)
Spoon into the muffin tray. Bake for 20-25 minutes until the tops spring up when gently pressed.
Allow to cool for a minute or so on a cooling rack before eating.
Makes 12 standard sized muffins.