I had a pretty long weekend. Running a small business with your significant other is more work than one might think. There have been many weekends we don't really have off, or days for that matter. That's o.k. with us though, we still like the fact that we can set our own hours for the most part, and that we can enjoy breakfast with each other too.
To make up for the meals that were not made or even eaten together this weekend, I decided to make a nice breakfast that included these Apricot and Orange Muffins. The recipe calls them "Fruity Muffins." For some reason I don't really think the name suits them. In my opinion they aren't really fruity how I think the term fruity should be, does that make sense? Just make them yourself and tell me what you think the name should be. Although Apricot and Orange Muffins is not really any more exciting, is it.
The batter almost reminded me of a thick pancake batter and I was mildly curious to try heating them in a pan, pancake style. I didn't, but maybe next time. These muffins are not sweet in any way, but have a faint orange essence and apricot taste against the whole wheat flour.
Chop the apricots up really small if you want to get a piece in every bite. Next time I might use a little more orange rind to bring out the orange flavor more. I topped my muffin with pure maple syrup, Scott opted for some raspberry jam. Both ways are rather tasty.
Even though this recipe calls for all whole wheat flour, the muffins still come out light, not at all dense, this could partly be because I sifted the flour. You can replace the whole wheat flour with all-purpose flour if that's what you have. Also the recipe suggests using dries dates if you prefer them over apricots.
Apricot and Orange Muffins
Adapted from Muffins
makes 10 muffins
2 cups self-rising whole wheat flour
2 teaspoons baking powder
2tablespoons brown sugar
generous 1/2 cup dried apricots, finely chopped
1 banana, mashed
1 tablespoon orange juice
1 teaspoon finely grated orange rind
1 1/4 cup almond milk
1 large egg, beaten
3 tablespoons sunflower-seed or olive oil
2 tablespoons rolled oats
fruit spread, honey, or maple syrup, to serve
Preheat oven to 400˚. Line 10 cups of a 12-cup muffin pan with paper liners.
Sift the flour and baking powder into a mixing bowl, adding any husks that remain in the strainer. Stir in the sugar and chopped apricots.
In separate bowl mash banana and 1 tablespoon orange juice together. Make a well in the center of flour mixture and add the mashed banana, orange rind, milk, beaten egg, and oil. Mix together well to form a thick batter and divide evenly between the muffin liners.
Sprinkle with a few rolled oats and bake in oven for 25-30 minutes until well risen and firm to the touch, or until a toothpick comes out clean.
Remove the muffins from oven and place them on a cooling rack to cool slightly. Serve the muffins while still warm with a little fruit spread, honey, or maple syrup.