MUFFIN OF THE MONTH- Apricot Almond Oat
Well September has arrived and I'm not quite ready for summer to end yet! So for September's muffin of the month I've decided to make use of the sweet summer apricots that are still widely available. I've combined them with the familiar fall flavours of honey, toasted almonds and oats making these the perfect muffins to help me get used to the idea that summer is in fact coming to an end whether I like it or not.
2tsp baking powder
1tsp baking soda
4 apricots (diced)
1/2c almond milk
2tsp almond extract
10 apricots pit removed
12 apricot halves
drizzle of honey
Preheat oven to 375.
In a large bowl combine the dry ingredients and stir in the diced apricots. Now toss all the wet ingredients along with the 10 pitted apricots into your blender and blend until smooth. Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full (I use a large icecream scoop)
Garnish the muffins with a few sliced almonds, half an apricot and a drizzle of honey.
Bake for 20-25 minutes or until slightly golden.
*If for some reason your muffin mix seems a little dry and stiff feel free to stir in a splash more liquid. Conversley if it ends up a little wet, add a sprinkle more flour. We've always been told baking is an exact science and for many recipes it is, but...I'll never post a recipe like that! All my recipes allow room for a little creative licence and a few corrective measures. So forget what momma always told you lol!
TIP- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. You can also make this vegan easily by using an egg replacer.