Almond Flavored Apricot Muffins

These were really good, considering When I made them I accidently left out a couple of ingredients, I think I will have to make them again but with the ingredients I left out, maybe.....Again Like I said in previous posts I am going thru the 1001 muffin cookbook and trying the recipes for muffins, waffles, bread, scones ( in which I have never made ,ever), and other things....

                                                 so lets get started

first off make sure your oven rack is in the center of the oven....in my case since I'm using a toaster oven, because my oven on the stove don't work, I'm removing the top rack in the toaster oven. Preheat oven to 375 degrees. Lightly grease or use those paper baking cups ( cup cake holders)

                                In a small bowl soak 1 cup diced dried apricots in 1/4 cup boiling
                                    water ( I used canned so I omitted this step0
                            in another small bowl combine 1 teaspoon baking soda with 1 cup plain
                                        yogurt or sour cream ( I forgot this, grrrr)
                          Drain apricots and pat dry between two paper towels( I did this even though
                                 I used canned)
                          In large bowl blend together
                                                    11/4 cup all-purpose flour,
                                                    1 cup whole wheat flour,
                                                    1 Tablespoon baking powder,
                                                    1/2 cup sugar
                                                    and the apricots

 

In medium bowl , beat 4 large egg whites

until foamy

 

 

Beat in 1 cup plain yogurt or sour cream

( in which I forgot to add)

2 Tablespoon butter , melted,

1 1/2 teaspoon almond extract,

( I added the apricots here)

 

At right about here my camera batteries died

anywho combine the two mixtures

spoon into prepared muffin tin

3/4 full on each muffin

Bake for 15-20 minutes or until cake tester or

 wooden toothpick inserted in center comes out clean

 

 

cool on rack for 5-7 minutes

according to recipe in book suppose to brush some glaze on

top of muffins when taken out of oven

I assume a glaze made with apricot jam

 

 

now ENJOY!

 

 

 

Apricot Frosting

I have decided that to when recipe in the 1001 muffin  cookbook calls for a certain sauce, or a frosting or such I'm going to try and post it in a different post....so here is the first one....

                       Apricot Frosting
Makes 3/4 cup

1 cup powdered sugar
1/4 cup apricot preserves
1 Tablespoons butter or margarine , at room temp.
1 teaspoon almond extract

   In medium bowl, using a fork or electric mixer on slow speed, beat sugar, preserves, butter and almond extract until smooth...

Ps. This recipe can be used with the Honey-Currant Muffins,

Apple -and-Oat Bran muffins

Again another recipe from the 1001 muffin book

Preheat oven  to 375 F.degrees

Lightly grease or

 line with paper baking cups twelve 2 3/4-inch muffin tin

lets start with the dry ingredients

in large bowl blend:

1 1/4 cup whole wheat flour

1 cup oat bran

2 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

3/4 cup finely chopped apples( I peeled them as well)

1/4 teaspoon salt

mix together

now lets mix the wet ingredients

in a medium bowl 

beat 2 large egg whites until foamy

beat in 1 cup buttermilk or sour milk( if you don't have buttermilk squirt some lemon juice in regular milk)

1/3 cup packed light brown sugar

2 Tablespoon canola oil

mix

pour wet ingredients into the dry and mix until just moistened

Spoon batter into prepared muffin tin, filling each cup about 3/4 full.

Bake for 15-20 minutes or until cake tester inserted in middle comes out clean

cool for 5 7 minutes on wire rack

or just devour

serve them with margarine or butter

or 

serve them with blender Apricot sauce as recipe suggests

Blender apricot sauce

one 16-oz can apricot halves in light syrup, drained

1/3 cup orange juice

2 teaspoon lemon juice

In container of blender or food processor combine apricots, orange juice and lemon juice. Process on high speed until mixture is smooth. Transfer to small bowl and refrigerate for 1 hour before serving