I love apricots — more specifically, dried apricots.
However, I don’t love how crazy difficult it is to find them without sulfur dioxide or other unnecessary preservatives.
I mean, seriously. Do we really need to add chemicals to keep them bright orange??
At any rate, you can imagine how ecstatic I was when the hubby scored a huge deal on all-natural, organic dried Turkish apricots!!!
Immediately, I knew just what I wanted to make.
These moist, delectable little muffins, but of course!
You see, I used to bake them all the time yearsssssssssssss ago when I first began cooking for my dad. Well over a decade later, I still couldn’t forget how much I loved discovering the sweet taste of a bit of apricot in each mouthful.
Thankfully, my memory was spot on, and they came out of the oven just as deliciously scrumptious as I had remembered.
And each and every bite reminded me of my sweet, amazing hero of a father.
How could I not gobble them up??
Apricot Bran Muffins
Ingredients:
- Wheat bran - 1 cup
- Yogurt whey - 1/3 cup (substitute with buttermilk, if needed)
- Eggs - one
- Flour (whole wheat pastry) - 1 1/2 cup
- Baking soda - 1 tsp.
- Cinnamon (ground) - 1 tsp.
- Salt (pure) - pinch
- Honey (raw) - 1/3 cup
- Apricots (dried and unsulfured) - 1/2 cup
Instructions:
Preheat the oven to 350 degrees F.
Combine the wheat bran and whey in a medium bowl, and stir to mix well. Set aside for 15 minutes.
Meanwhile, in large bowl, combine the flour, baking soda, and spices.
Whisk the egg into the bran mixture.
Add the bran mixture and honey to the flour mixture, and stir just until the dry ingredients are moistened.
Fold in the apricots.
Distribute the batter evenly in a lightly greased muffin tin.
Bake for about 15 to 17 minutes.
Remove the muffin tin from the oven, and allow the muffins to cool in the tin for about five minutes. Serve warm or at room temperature.
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thanks, nice post.
Hi, these look great but I have no idea what yoghurt whey is or where you get it… I’ve never seen it in any supermarkets here in Australia. Can I just use normal low-fat yoghurt instead? I think I’d also add some fresh blueberries to these, they’d go nicely with the apricot I think.
Thanks so much for dropping by, Mike! I think blueberries would be an excellent addition! Yogurt whey is what is left behind after straining your yogurt to make thicker, “Greek” yogurt. You can use it much like you would buttermilk in many recipes. It usually makes baked goods EXTRA moist. I hope that helps! 🙂
Sorry, ignore my comment re yoghurt whey – I googled it and realised I did know what it was after all… I always just stir it into the yoghurt before using. I’ve never seen it a recipe before though… will be interesting to make these!
Yes, you can get a bit of whey off the top of your yogurt before stirring it. You can also get whey from straining your yogurt, too…if you’re a fan of Greek yogurt! 🙂 I can’t wait to hear how these turn out for you! Thanks so much for commenting!