* Exported from MasterCook *
Muffins, Apricot
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fruit
Low Fat Muffins/Rolls
Nuts Posted
Amount Measure Ingredient -- Preparation Method
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5 tablespoons sunflower oil -- plus extra for greasing
2 medium eggs
3/4 cup superfine sugar
2/3 cup lowfat plain yogurt
1 cup whole wheat flour -- heaping cup, sifted
1 cup bran
1 teaspoon baking powder -- heaping
Pinch baking soda -- optional
1/2 cup dried apricots -- chopped
Pinch ground ginger -- and/or cinnamon
2 tablespoons chopped roasted nuts -- such as almonds or hazelnuts
You can use all-purpose instead of whole wheat flour.
A tasty breakfast or snack. Other dried fruit can be substituted for
the apricots, as well as other fresh fruit such as bananas or papaya.
The bran included increases the insoluble, fiber content. For a low
fiber version use all-purpose flour instead of whole wheat flour.
Total Time under: 1 hour
Preheat the oven to 375F. Grease 12 muffin molds with sunflower oil.
Whisk the eggs and sugar together until they double in volume or form
a ribbon consistency.
Add the sunflower oil, yogurt, sifted flour, bran, baking powder,
baking soda, if using, chopped apricots, ginger and/or cinnamon, and
half the nuts. Fold the mixture gently until just incorporated (do
not beat) and spoon into the muffin molds, so that it is just level
with the top. Scatter over the remaining nuts.
Bake in the oven for about 15 minutes until the mixture is just firm
and golden brown. Allow to rest in the molds for 5 minutes. Then turn
out on to a wire rack to cool, or eat right away.
Review: These are wonderfully moist and tasty. I'd like to try making
these with papaya sometime, since that's another fruit I enjoy. These
are perfect with a cup of tea or coffee. I've also quartered the
muffins and served them as a dessert with a scoop of vanilla ice
cream in the center. It's a great and easy muffin to make.
S(Internet address):
https://www.cookstr.com/recipes/apricot-muffins-sophie-braimbridge
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Per Serving (excluding unknown items): 185 Calories; 8g Fat (36.0%
calories from fat); 4g Protein; 28g Carbohydrate; 4g Dietary Fiber;
36mg Cholesterol; 63mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 0419