John Myers
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Apricot and Raisin Muffins
The perfect apricot and raisin muffins recipe with a picture and simple step-by-step instructions.
- 10 Dried apricots
- 1 Carrot
- 2 Eggs
- 4 tbsp Cane sugar
- 50 g Sour cream
- 3 tbsp Raisins
- 50 g Chopped almonds
- 2 tsp Grated organic orange peel
- 150 g Whole wheat flour or flour
- 2 tsp Baking powder
- 0,5 tsp Baking soda
- 1 pinch Salt
- 4 tbsp Apricot jam
Preparations oven / tray
- Preheat the oven to 180 ° C. If you have a baking sheet for mini muffins, grease it and dust the bulges with flour. I used paper liners on my first attempt and found that the muffins are difficult to remove from the paper … so it is better to butter the tin and dust it with flour, even with a large form.
Preparing the dough
- Wash and peel the carrot, then grate it finely. Cut the apricots into thin strips or cubes. Produce peel abrasion from an untreated orange or use finished abrasion from the pack (e.g. from DrOe). Mix the flour (I used normal) with baking powder, baking soda and salt. Beat the two eggs lightly, then add the sugar and stir well. Now add the sour cream, almonds, carrots, orange zest, raisins and apricots and mix together. Then mix this mixture with the flour mixture.
- Pour one tablespoon of dough into the indentations of the large form (fill in a maximum of 3/4 high for the small form) and then bake at approx. 180 ° C for 15 to 20 minutes. Let rest a little after the baking time.
- While resting, mix the apricot jam with 2 tablespoons of water and warm it up. If you want it very fine, then either pass through a sieve or puree and then coat the muffins with it.
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