Wednesday, May 26, 2010
Ginger Honey Muffins with Apricots, Toasted Coconut and Slivered Almonds
Ginger Honey Muffins with Apricots, Coconut and Almonds
Makes 12 large muffins
1 stick butter, melted
1 t. vanilla
3 cups cake flour
2 T. powdered ginger
2 T. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 to 1/3 cup chopped dried apricots
1/2 cup toasted coconut
1/2 cup toasted slivered almonds
1/2 cup honey mixed with 1 1/4 c. buttermilk
crunchy turbinado sugar for the tops
Preheat the oven to 375 degrees. Grease a 12 muffin pan with butter or Pam.
The first time I made the recipe my apricots were shriveled up as hard as rocks, so I re-hydrated them by simmering them in apple juice. Then, cooled them and chopped them up into bite-size pieces, the size of chocolate chips.
Melt your butter in the microwave and let it cool.
If your apricots are wet, put them in with the dry ingredients and toss them to coat with flour. This will help to more evenly distribute them throughout your batter.
These are not overly sweet muffins. The ginger makes them a little spicy and the fruit and nuts give them texture. If you want a more traditional muffin, you could use regular flour and increase the honey or add some sugar to the batter when you add the buttermilk. But I like muffins this way --not too sweet. They are great with a cup of coffee!