* Exported from MasterCook *
Muffins, Apricot-Almond
Recipe By :February 1, 2006
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruits Nuts
Amount Measure Ingredient -- Preparation Method
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3 1/2 cups unbleached all-purpose flour -- (1 lb)
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon granulated sugar
5 ounces unsalted butter -- melted and cooled slightly
1 cup whole milk -- at room temperature
1 cup creme fraiche -- or sour cream, at room temperature
2 large eggs -- at room temperature
1 large egg yolk -- at room temperature
1 1/2 cups coarsely chopped fresh apricots -- see note
3/4 cup sliced almonds -- toasted
1/2 teaspoon almond extract
Note: or substitute canned apricots, drained very well and patted dry
Position a rack in the center of the oven and heat the oven to 350F.
Lightly oil (or spray with cooking spray) the top of a standard
12-cup muffin tin (cups should be 2-3/4" across and about 1" deep)
and line with paper or foil baking cups.
In a large mixing bowl, sift together the flour, baking powder,
baking soda, and salt; mix well. In a medium mixing bowl, whisk
together the sugar, butter, milk, creme fraiche or sour cream, eggs,
and egg yolk until well combined.
Pour the wet ingredients into the dry and fold gently with a rubber
spatula just until the dry ingredients are mostly moistened (the
batter will be lumpy)--there should still be quite a few streaks of dry flour.
Sprinkle the apricots, sliced almonds, and almond extract onto the
batter, and fold them in until just combined. (The batter will be
lumpy; don't try to smooth it out.) Do not overmix.
Use an ice cream scoop if you have one with a "sweeper" in it;
otherwise, use two spoons to spoon the batter into the muffin cups,
distributing all of the batter evenly. The batter should mound higher
than the rim of the cups by about 3/4". Bake until the muffins are
golden brown and spring back lightly when you press the middle, 30 to
35 minutes. (The muffin tops will probably meld together.) Let the
tin cool on a rack for 15 to 20 minutes, then use a table knife to
separate the tops, and then invert the pan and pop out the muffins.
Yields 1 dozen muffins
Source:
"finecooking.com"
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Per Serving (excluding unknown items): 366 Calories; 22g Fat (54.3%
calories from fat); 8g Protein; 34g Carbohydrate; 2g Dietary Fiber;
100mg Cholesterol; 249mg Sodium. Exchanges: 2 Grain(Starch); 1/2
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.