From the kitchen of One Perfect Bite...These simple muffins are light and moist and will appeal to those of you who enjoy European, barely sweet, pastry and cakes. I like them best for breakfast, but they'd also be great for an informal afternoon tea. These muffins can be made without special kitchen equipment and they can be whipped up by anyone who can read, has a wooden spoon and a large bowl. If you decide to make them, it's important to keep all the liquid ingredients at room temperature. Cold yogurt or eggs will cause the butter to solidify and you'll end up with a batter so stiff that you won't be able to work the apricots into it. While not large, these are good-sized treats and the recipe will make 12 standard muffins with enough extra batter for 1 Texas-size muffin. The yogurt in these muffins keep them moist for 2 or 3 days, if they are well-wrapped or stored in an airtight container. They also can be frozen. If you would like something a bit sweeter, the muffins can be topped with a standard confectioners' sugar glaze. If you are feeling particularly adventurous, the confections' sugar can be thinned with apricot brandy rather than milk for a more uptown glaze. I think you will like the simplicity of this recipe. Here is how the muffins are made.
Apricot Muffins...from the kitchen of One Perfect Bite inspired by Kristin from the blog Yellow Bliss Road
2 cups flour
3/4 cup sugar
1 teaspoon baking soda
1/2 tsp salt
1 egg, room temperature
1 cup Greek yogurt, room temperature
1/2 cup melted butter, cooled to room temperature
1 teaspoon finely grated orange zest
2 tablespoons milk or oil
1 cup chopped dried apricots
1) Preheat oven to 350 degrees. Line 12 muffin cups with cupcake paper liners. Spray paper liners lightly with nonstick cooking spray.
2) Boil 2 cups of water in microwave. Remove, then place apricots in boiling water for five minutes to soften. Drain apricots and pat dry. Set aside.
3) Whisk flour, sugar, baking soda and salt together in a large bowl. Create a well in center of dry ingredients and set aside.
4) Mix yogurt, melted butter, egg, orange zest and milk in a separate bowl until smooth. Pour into dry ingredients and mix just until combined. Do not over-mix. Fold apricots into batter.
5) Fill cupcake liners 2/3 full with batter. Bake for 20-24 minutes, or until tops are lightly browned and a toothpick inserted into center comes out clean. Cool in pan for 5 minutes, then remove cups from pan and complete cooling on a wire rack. Yield: About 12 muffins.
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