Usuba
Dried Apricot Muffins
Tender muffins with apricot pieces. The batter is made with buttermilk and butter, and the apricots are pre-softened in boiling water. The muffins turn out moist inside with a pleasant texture.
- Total
- 40 min
- Standard serving
- 302.6 g
Ingredients
Total 10
Instructions
- 1
Step 1
Preheat the oven to 200 degrees. Grease a muffin tin with oil or place a paper liner in each cup.
- 2
Step 2
Finely chop the dried apricots and place in a bowl. Pour boiling water over them and let sit for 5 minutes to soften.
- 3
Step 3
In a separate bowl, mix flour, sugar, baking soda, and salt.
- 4
Step 4
In another bowl, whisk the egg with softened butter, vegetable oil, and buttermilk.
- 5
Step 5
Combine the dry mixture with the wet mixture and stir well. Drain the water from the dried apricots and add them to the dough. Stir once more. The dough will be slightly lumpy — this is normal.
- 6
Step 6
Fill the molds two-thirds full with batter. Bake for 15–20 minutes until done. Check with a toothpick: it should come out dry or with moist crumbs.
- 7
Step 7
Leave the muffins in the pan for 1 minute, then transfer to a dish to cool.
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