Jul 22, 2016

Almond crumb apricot muffins

Soft, delicate and not too sweet - these beauties are perfect for summer snack (or breakfast). They are this kind of express bakes which can save your life whenever you have less than 30 minutes for preparations. 

Makes about 15 muffins:

- 260g (2 cups) flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 150g (3/4 cup) sugar
- 1 tsp vanilla extract
- pinch of salt
- 2 free-range eggs
- 125ml (1/2 cup) canola oil
- 150ml (3/4 cup) milk
- 8 apricots, chopped


- 50g (1/2 cup) flour
- 50g (1/2 cup) almond flour
- 25g (2 tbsp) cold butter
- 3 tbsp sugar

1. Preheat the oven to 190C/374F.

2. Sift all of the dry ingredients into a large bowl, than add the eggs, oil and milk. Mix well to combine.

3. Make the crumb: in another bowl mix the flours, sugar and butter. Rub the mixture between your fingertips to get a crumbly consistency. 

4. Fill the prepared muffin cups with batter (about 3/4 of each) and spoon some chopped apricots on it. Top with a generous amount of crumb. 

5. Bake the muffins for about 25-30 minutes or until the crumb turns golden-brown. 


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