|orange apricot muffins|
Still on my quest to use up some oranges from the holidays, I began looking for recipes for orange muffins; and came across quiet a few that use the entire orange. In the end, I decided to try combining a couple of recipes to fit the ingredients I currently have lying around the kitchen.
This recipe made 15 large muffins (think coffee house sized). If you are using a standard sized muffin cup (think cupcake size), you will have closer to 22-24 muffins from this batch. Remember to spray your pan, lightly spray the muffin paper liners and to fill your muffin cup 3/4 full.
You will need:
2 small oranges, quartered, seeds removed
1 cup dried apricots
3/4 cups orange juice
1 cup butter, still cold
1 1/2 cup sugar
3 1/2 cups AP flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1/4 tsp ground ginger
|orange quarters, apricots|
Preheat the oven to 375 and pull out your food processor. To it add the orange quarters and dried apricots. Pulse until they are roughly chopped before adding in the butter. Pulse until the mixture is in uniform bits but not well mixed together.
Add all of this to a mixing bowl and add the sugar. Blend. Add in the eggs and mix again.
|the batter is quite thick|
Scoop into muffin cups and sprinkle with a bit of sanding sugar if you have it.
For large muffins, bake for 18-20 minutes are until they spring back to the touch. Smaller muffins will take less time. If it appears that they are browning too quickly but not finished in the center, drop the temperature 25 degrees.
Remove from the oven and cool for a few minutes in the pan before removing to cool completely outside of the muffin pans.