Recipe: Apricot-Nut Muffins

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Adapted to availability in my pantry from vegetariantimes.com

Soak 1 1/2 cups chopped dried apricots in 1 cup boiling water.
 
In another bowl combine 3 cups of flours, 1 cup sugar, 1 Tbsp baking powder, 1 tsp baking soda and 1/2 tsp salt.  Add 1 cup chopped pecans or walnuts.

Go back to your apricots now cooler and add 1 cup orange juice (I had yummy orange-mango juice here), 1/4 cup oil and 2 beaten eggs.  Mix this stuff well and add to dry ingredients but only mix the complete batter enough to moisten.  Don’t be overmixing yo.

Add to muffins cups and bake at 375 degrees until the toothpick comes out clean.  Serve hot, cold or 3 days old.  Freezes well too.

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