Apricot Almond Muffins

Apricot Almond Muffins

July 1, 2015
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Dry ingredients
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 1 cup brown sugar (loosely packed)
  • 4 teaspoons baking powder
  • 4 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 cup slivered almonds
  • 1 ½ cups dried apricots, chopped small (about ¼ inch pieces)

Liquid ingredients
  • 6 large eggs, beaten
  • 1 ½ cups extra virgin olive oil
  • 4 teaspoons almond extract
You can use any dried fruit singly or combinations of dried fruit.

Preheat the oven to 375°F. Line 24 muffins tins with paper liners.

Put the apricots in a small bowl. Pour 2 tablespoons of hot water over them and let them sit for 10 to 15 or until they plump up.

Put the dry ingredients, except for the almonds, in a bowl and mix together thoroughly. Make sure there are no lumps of brown sugar.

Stir in the almonds and coat with the flour.

Add the eggs and apricots to the rest of the liquid ingredients and mix well.

Make a well in the dry ingredients. Pour the liquid ingredients into the well. Use a rubber spatula to gently combine the ingredients. The batter will not be smooth. Do not over mix or the muffins will not rise.

Divide the batter into the 24 muffin tins. Bake muffins for 23 to 25 minutes, or until the top is golden brown. A cake tester or a toothpick inserted into the top of a muffin will come out clean. Cool for about 5 minutes on a cooling rack and remove from the pan to finish cooling.

The muffins will get soggy if they are allowed to cool completely in the pans.

Makes 24 muffins
Calories: 315