Carrot and Date Muffins to use dried apricots instead. The recipe uses a good portion of iron-rich molasses and fresh carrots, so the muffins are practically a health food!
Apricot Carrot Muffins
Makes 12 muffins
- 1 cup and 2 tablespoons of all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 teaspoon cinnamon
- 2 extra large eggs
- 1/2 cup of vegetable oil
- 1/4 cup molasses
- 3/4 cup sugar
- 1 1/2 cups firmly packed grated carrots
- 1/3 cup dried apricots, cut into small chunks
- Extra slices of dried apricots, slivers of almonds and sugar for the top of the muffins
Preheat the oven to 350 degrees and move a rack to the top third of the oven. Grease the muffin tin.
Sift together the dry ingredients in one bowl. In a second bowl, combine the eggs, oil, molasses, sugar and whisk. Stir in the carrots and apricots.
Pour the wet ingredients over the dry and gently fold together with as few strokes as possible. Spoon into the muffin tin, sprinkle the tops with your almonds, apricot slivers and sugar. Bake for 20-25 minutes, until the muffins are firm. Remove from the tin and cool on a rack after 5 minutes.
This recipe was a snap even for a "challenged" baker like myself. The cookbook also includes delicious-looking recipes for plum and almond muffins and mocha oatmeal muffins. You should purchase a Kindle version of her cookbook online today for only $7.99!