Apricot Muffins Recipe

Name: Apricot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons sunflower oil, plus extra for greasing; 2 medium eggs; 3/4 cup superfine sugar; 2/3 cup low-fat plain yogurt; 1 heaping cup whole wheat or all-purpose flour, sifted; 1 cup bran; 1 heaping teaspoon baking powder; Pinch of baking soda (optional); 1/2 cup dried apricots, chopped; Pinch of ground ginger and/or cinnamon; 2 tablespoons chopped roasted nuts, such as almonds or hazelnuts

Servings: persons

5 tablespoons sunflower oil, plus extra for greasing
2 medium eggs
3/4 cup superfine sugar
2/3 cup low-fat plain yogurt
1 heaping cup whole wheat or all-purpose flour, sifted
1 cup bran
1 heaping teaspoon baking powder
Pinch of baking soda (optional)
1/2 cup dried apricots, chopped
Pinch of ground ginger and/or cinnamon
2 tablespoons chopped roasted nuts, such as almonds or hazelnuts

1
Preheat the oven to 375F.
2
Grease 12 muffin molds with sunflower oil.
3
Whisk the eggs and sugar together until they double in volume or form a ribbon consistency.
4
Add the sunflower oil, yogurt, sifted flour, bran, baking powder, baking soda, if using, chopped apricots, ginger and/or cinnamon, and half the nuts.
5
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.
6
Scatter over the remaining nuts.
7
Bake in the oven for about 15 minutes until the mixture is just firm and golden brown.
8
Allow to rest in the molds for 5 minutes.
9
Then turn out on to a wire rack to cool, or eat right away.
10
2g saturated fat, 12g sodium

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tablespoons sunflower oil, plus extra for greasing, 2 medium eggs, 3/4 cup superfine sugar, 2/3 cup low-fat plain yogurt, and more.

Yes, Apricot Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Muffins

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