Good morning all! Who wouldn’t want to start the day with these tender muffins, full of fruit and sweet coconut?
I don’t know about you, but I have this “magic” list of ingredients that always catch my eye when I’m looking at recipes– chocolate (of course), almonds, pumpkin, olives, apricots. Oh yes, apricots–especially now when they are rosy and ripe. So these apricot-y muffins hit the spot with my morning mug of tea. Hope you like them…
COCONUT APRICOT MUFFINS
1/2 cup milk
1/4 cup oil
1 1/2 cup flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup coconut, plus a bit more to sprinkle on top
Remove the seeds and cut the apricots into small bits. Stir together the egg, milk and oil. Then mix in the flour, sugar, baking powder and salt. Finally, fold in the apricots and 1/2 cup coconut. Spoon the batter into muffin papers and sprinkle a pinch of coconut onto the top of each muffin. Bake them at 350 degrees for 15 to 20 minutes until they are firm to the touch and coconut just starts to brown on top. Make 12 to 15 muffins.