The green from the grated courgettes and the gold from the strips of apricots.
I know it doesn't look like it, but honestly there are courgettes in these dark muffins. The courgettes are cleverly disguised by the cocoa powder, a bit like the courgette and chocolate waffles I made at the weekend.
We Should Cocoa Challenge for July and the secret ingredient Apricots.
My husband really loves eating fresh apricots. Seduced by fond memories of apricots growing, ripening and bursting with sweetness in my late father-in-laws backyard in Cyprus, we went hunting for some golden delights in Scotland. Unfortunately, we haven't been able to find any fresh apricots that appeal to our senses. Those we did come across were hard as round pellets or unripe. So I resorted to my store cupboards that contain dried goods such as flours, pulses and dried fruit. Amongst the raisins and sultanas, I found some dried apricots. I think dried apricots are a better substitute for some of the tasteless fresh apricots we find at the supermarkets here. Whilst fumbling about in the store cupboard, I also came across a packet of barley flour that was given to me by my mother a few months ago. I decided to incorporate it into my muffin recipe for an experiment.
We Should Cocoa Challenge. The challenge this month is to create a chocolate or cocoa recipe containing Apricots.We Should Cocoa is alternately hosted by Choclette of Chocolate Log Blog or Chele of Chocolate Teapot.
130g plain flour
120g barley flour
85g caster sugar
1½ tablespoons baking powder
½ teaspoon salt
2 - 3 tablespoons fairtrade cocoa powder
2 eggs lightly beaten
3 tablespoons vegetable oil
4 - 6 dried apricots, sliced
A small courgette, grated
Preheat the oven to gas mark 5. Line a muffin tin with paper muffin cups.
Mix the flours, sugar, baking powder, salt and cocoa powder in a large bowl. In another bowl, mix together the milk, eggs, oil, apricots and courgette.
Add the wet ingredients all at once to the dry ingredients and mix until combined.
Spoon the batter into the muffin cups, dividing it evenly. Bake in the oven for about 20 minutes, or until risen and firm to the touch. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm.
These are good for 2 days.
I am always humbled when fellow bloggers make a recipe of mine and then share it not only with friends and family, but with their readers too. Here. Said the Hobbit made her variation of these muffins, please do go by and check out the Hobbits Zucchini and Apricot muffins.