Recipe: Apricot Muffins (Not, I Repeat NOT Grape Leaves)

I was going to present to you photos and writings about beautiful grape leaves.  Bright, flavorful grape leaves that had been lovingly stuffed, rolled, and cooked over low heat in a slow cooker for several hours before being presented and served as part of a delicious Mediterranean dinner.

Instead you’re getting muffins.

Apricot Muffin trio 5

You shouldn’t be disappointed because these are really good muffins.  I, however, am slightly disappointed because I was really excited about grape leaves.

But I suppose sometimes we all fall prey to kitchen disasters and my grape leaves were a casualty.  I started making them on a day that had been a bit rough for me.  I was feeling frustrated and cranky and worn out.  It happens.

Anyway, I was looking forward to the meditative act of cooking and set to it.  In my funky state, however, I got so caught up in rinsing, patting dry, and de-stemming each individual grape leaf that I didn’t pay proper attention to the filling mixture that was cooking away on the stove-top.  Needless to say when I checked on it, it was too late.  Burnt rice is nobody’s friend.

Thanks to Trader Joe’s being about a minute away from my apartment, I managed to still serve a full dinner by adding on some pre-made TJ’s appetizers to the rest of the food that I was making (my fattoosh salad, homemade paprika-spiced hummus, and pita bread), but my cooking pride took a hit nonetheless.

Apricot Muffin with jam

The next day, I needed to redeem myself, so muffins happened.  This muffin recipe is adapted from a cookbook that I borrowed from my local library.  Loads of tasty looking things live in this cookbook, by the way, and I was certainly pleased about how these turned out.  I am a huge fan of the texture of these muffins, as well as the minimal sugar content.  If you like them sweeter, you can certainly add additional agave or a bit of sugar (I would recommend turbinado or light brown sugar), but I also found that spreading a bit of apricot preserves on them before eating finished them off nicely.

Enjoy them for breakfast or an afternoon snack.  Or, as the cookbook originally suggested, with a cup of tea.  Just please make sure you are feeling quite proper and sophisticated if you enjoy them with tea.  Tea tastes best that way.

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Apricot Muffins

Adapted from The Karma Chow Cookbook

Makes 12 muffins

 

Ingredients: Apricot Muffin with knife 3

1 ½ cups White Whole Wheat Flour

1 ½ tspn baking powder

1 tspn baking soda

½ tspn salt (kosher or sea salt)

1 ½ tspn ground cinnamon

½ tspn ground nutmeg

3 tblspns coconut oil, melted

3 tblspns unsweetened apple sauce

½ cup apricot preserves, jam, or spread (sweetened or unsweetened, per your preference    – I used sweetened because it’s what I had on hand)

¼ cup agave nectar (if you used unsweetened preserves, you may want to add a bit more)

½ cup milk of your choice (I used non-dairy milk – Pacific 7-Grain)

2 tspns vanilla extract

2 tblspns egg replacer + 6 tblspns water, mixed (or 2 eggs if you prefer)

½ cup dried apricots, chopped into bits

Directions:

  1. Pre-heat oven to 350 degrees.  Spray your muffin tins (you will need 12 muffin cups) with cooking spray.
  2. In a large bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Set aside.
  3. In a medium bowl, combine melted coconut oil, applesauce, apricot spread, agave nectar, milk, vanilla, and egg replacer or eggs.  Whisk together until ingredients are incorporated.  (Tip: melt, measure and add in your coconut oil last to prevent it from hardening while you prepare the other ingredients) 
  4. Make a well in the center of your dry ingredients and pour in wet ingredients.  Using a wooden spoon or rubber spatula, stir together to combine all ingredients.  Stir until smooth.  Then, pour in chopped apricots and stir together just a few more times to distribute apricot chunks.
  5. Distribute your batter evenly into the 12 muffin cups (approximately ¼ cup of batter per muffin).  Bake 16-20 minutes or until a wooden toothpick is inserted and comes out clean.
  6. Place muffin tins on a wire rack to begin to cool for 3-5 minutes.  Then, remove muffins and let cool completely on a wire rack.

These muffins can be enjoyed just as they are, drizzled with agave or honey, or topped with additional fruit preserves (I tried them all the ways!).