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Hello Hivers!
After our relocation to a new flat, I had been busy with unpacking our things from the big house we gave-up mid Summer last year. It took us so many months to finish where to put things in the small flat. I had been busy with making curtains and now it´s time to be here again after my hiatus. Last weekend, I made some muffins because we were craving for some sweets...we couldn´t go out as all shops, except for supermarket and drugstores, are closed. We are under the 4th Lockdown. So to while away the time under the pandemic, I have been busy cooking and baking some goodies.
Today, I am sharing the recipe of the Muffins I made which were very scrumptious... promise, it´s a delicious snack full of goodies such as the blueberries and soft-dried apricot to mention a few. Haft of these 6 muffins were consumed for the afternoon coffee.
This is actually an impromptu recipe which I have kept. The making of the batter is basic and I only added the ingredients I have in my pantry. Without further ado, below is the recipe and how to prepare it.
Apricot and Blueberry-walnut Muffin
Ingredients:
Batter:
150 g butter
250 flour
2 tsps of baking powder
125g of sugar (or 8 tablespoons Stevia powder if you are avoiding sugar)
2 eggs
200 g sour cream
4 tbsp orange juice
Grated zest of 1 lemon (organic)
1/2 cup walnuts, crushed
1 cup frozen blueberries
1 1/2 cups dried-soft apricots, chopped
1 cup dried cranberries, chopped
2 tablespoons flaked almonds
2 teaspoons of chopped pistacchios
Preparation time: 20-25 minutes
Baking time: 30 minutes
1... Preheat the oven to 175°C /347°F.
2... Melt the butter,let it cool down a bit. Mix the flour, baking powder and sugar in a bowl.
3... In another bowl, mix the eggs with sour cream, orange juice and lemon zest. Mix in the butter, stir a bit. Add the mixture to the flour mixture and stir in briefly with a spatula until ingredients are well combined but moist. Put 1/2 cup of the chopped apricots, the pistachios as well as a bit of the cranberries aside for garnish, mix the rest into the batter. Set the combined ingredients aside.
4... Coat the bottom and side of the ceramic Forms with butter. If you prefer to use paperforms, you may do so. The batter will give 12 muffins instead of 6 big ones under the cramic forms. Fill the forms with 3/4 batter, garnish with the chopped apricots, almond flakes, crushed walnuts and pistachios.
5...Adjust the oven tray at the last level and bake the muffins for 25-30 minutes. After baking time, check if the muffins are done by inserting a toothpick in the bottom of the muffin, if it comes out clean, the muffin is done.
