• June 7, 2017

    Apricot & Yogurt Muffins

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    We spent the weekend in the sunshine. On Saturday, we were at the beach with friends, where Everett (20-month-old) discovered the ocean for the first time. I took him out to his knees (fully clothed) and he just threw himself in face first. No hesitation. Doesn’t know how to swim.

    He saw something swim by, shrieked “FISH!”, then stuck his head underwater and tried to grab it.

    If I see a fish while I’m swimming? I shout, too. A different four-letter word, though.

    (I think I was granted an absolutely fearless toddler just to test the elasticity of my nerves. I feel over-caffeinated all of the time that I’m with him. I literally had to swap half the beans for decaf in my espresso machine.)

    (Now my husband is drowsy and doesn’t know why, but I’m less intensely excitable.)

    At that same age, Theo (my older son) would burst into tears if he saw seaweed. That, I get.

    I spent most of Sunday on my patio with a glass of wine and a book.  And baking. These moist, fluffy apricot muffins are a remarkably nice departure from the scrambled eggs and chapati I’ve been breakfasting on for several months straight.  Hope you enjoy, too!

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    Apricot & Yogurt Muffins

    These soft, pillowy muffins are bursting with fruit. Tangy Greek yogurt highlights the juicy apricot's tart flavour and adds lots of moisture.

    Course Breakfast
    Cuisine Canadian
    Author Jennifer Pallian

    Ingredients

    • 2 cups flour
    • 1/4 cup granulated sugar
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1 1/4 cups full-fat plain greek yogurt
    • 1/2 cup melted butter
    • 1/2 cup packed brown sugar or coconut sugar is really yummy with apricot!
    • 1/4 cup milk
    • 1 egg
    • 1 tsp vanilla extract
    • 1 cup chopped apricots plus an additional apricot, sliced, for topping (optional)

    Instructions

    1. Preheat oven to 375ºF. Grease or line a 12-cup muffin tin with muffin papers; set aside.
    2. In a large bowl, whisk together flour, granulated sugar, baking soda, baking powder, and salt.
    3. In a separate bowl, stir together yogurt, melted butter, brown sugar, milk, egg, and vanilla. Add to dry ingredients and stir until nearly incorporated, with some floury patches remaining. Fold in chopped apricot.
    4. Spoon batter into prepared muffin tin. Top muffins with an additional apricot slice, if desired. Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed. Let cool a few minutes in the pan, then transfer to wire racks to finish cooling.
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