Apricot Almond Muffins

IMG_8610Good morning!  Sunday mornings are muffins mornings when the family is here.  Everyone is getting up at different times and in different stages of getting read for the day.  So we just leave out a good supply of muffins and some eggs to scramble and everyone manages to breakfast.  I love these sweet simple muffins.  They taste like a sunny Sunday morning…

APRICOT ALMOND MUFFINS
2/3 cup dried apricots, chopped to small bits
1 egg
1/2 cup milk
1/4 cup oil
1 tab. amaretto (or almond extract)*
1 1/2 cup flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 cup sliced almonds

Soak the apricot bits in a bowl of hot water for about 10 minutes to plump them up.  Then drain off the water.

Next mix together the apricots, egg, milk, oil and amaretto.  And stir in the flour, sugar, baking powder and salt.  Top them off with the almonds

Pop them into the oven at 350 degrees for 18 to 20 minutes while you pull out the eggs and orange juice, put on the coffee.  Breakfast!

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15 thoughts on “Apricot Almond Muffins

  1. The muffins look delicious, Rhonda. I bookmarked this as I am currently on a muffin baking phase since I tried making my first muffins this weekend – strawberry buttermilk muffins.

      • Hi Rhonda, Just wanted to let you know that I tried out your recipe today with slight modifications for my diabetic parents and a pregnant friend who can’t eat sweets – using a mix of instant oats and regular flour, going egg-less and reducing the sugar. It turned out great and everyone loved it. Thanks for sharing your recipe!

        • Ahila– So glad you liked them! I’m with you–I almost always switch things around in a recipe to make it fit what we have in the kitchen or what my eaters would like. thanks bunches for letting me know how they came out!

  2. Pingback: Exotic Muffin Loaf | A Taste of Sri Lankan cuisine

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