Tuesday, July 2, 2013

Apricot & Lemon Muffins

Apricot & Lemon Muffins
by Aimee Self
adapted from Aunt Mamie’s recipe on allrecipes.com

1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
1 cup buttermilk*
1 egg

Preheat your oven to 400°F.  

Grease a 12 cup muffin pan, or line with paper muffin cups.  Chop your dried apricots as finely as you’d like them in the muffins and pour the boiling water over them.  Let stand for approximately 5 minutes.

In a medium sized bowl stir together the flour, sugar, baking soda and salt.  These muffins are not overly sweet, so I would recommend adding a bit more sugar if you like your muffins sweeter.  In a separate bowl, whisk together the melted butter, oil, buttermilk and egg.

Pour the wet ingredients into the dry ingredients, and stir until blended.  Drain water from apricots and mix them into the batter.  Spoon into the prepared muffin cups and bake for about 15 minutes or until golden brown.  Let cool for as long as you can stand before eating one hot. 

*I didn’t have any buttermilk and rarely use it, so I used the tried and true “Make Your Own Buttermilk” method.  The recipe calls for 1 cup of buttermilk.  I poured one cup of regular milk into a measuring cup and added 1 tablespoon of white vinegar and let it sit for a few minutes.  Voila!

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