Tuesday, 19 July 2011
Apricot and Almond Muffin Recipe
A recipe to use when fresh apricots are harvested in May to June, although dried ones work equally well. The recipe also uses fresh or stored almonds.
Ingredients: 150g of stoned and chopped apricots; 400g of flour; 200g of sugar; 2 tsp of baking powder; 2 tsp of cinnamon; a little salt; 125g of chopped almonds; 3 eggs and 150g of olive oil.
1. In a bowl, mix the flour, baking powder, cinnamon and salt.
2. In a separate bowl, mix the apricots, almonds, eggs and olive oil.
3. Make a well in the dry ingredients and mix in the liquid gradually.
4. Divide among muffin cases and bake for 25 minutes, in an oven preheated to 190c, until the tops turn a golden brown.