Monday, August 22, 2005

Delicious Apricot & Pecan Muffins

Apricot & Pecan Muffins
Adapted from Delicious Magazine

Prep time: 5 minutes
Total baking time: 20-25 minutes
Makes 12-15 muffins

1 ½ cups bran cereal
½ cup boiling water
1 cup buttermilk
1 egg, slightly beaten
¼ cup canola or sunflower oil
1 cup dried apricots, cut into strips
1/3 cup firmly packed brown sugar (I used ½ cup of Splenda instead)
1 ¼ cups flour ( used whole wheat flour and next time I’m going to try almond meal for healthy fiber instead of flour)
2 tsp baking powder
1 cup pecan pieces, plus some chopped pecans to sprinkle on top just before baking.

1. Preheat the oven to 375°F/180°C

2. In a small bowl, combine the bran cereal and water. Stir to combine and set aside while you get the rest of the ingredients ready.

3. In a medium sized bowl, combine buttermilk, egg, oil and apricots and blend well. Add bran and sugar and stir. Fold in flour, baking powder and pecan pieces. Spoon the mixture into lined or oiled muffin cups. Sprinkle the tops with chopped pecans for more crunch.

4. Bake for 25 minutes or until a skewer or toothpick comes out dry after poking the center of the muffin. Let stand in the muffin tins for a couple of minutes and transfer to a rack to cool.

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