These Apricot and Almond Muffins were actually made with fresh apricots, rather than dried ones. I assure you I did not bring home the little golden fleshy balls out of season, D did, but I forgive him this time as he was good and ate most of them with Greek yogurt and honey. There were only a few left in the fruit bowl that I decided to go ahead and bake with as all the other ingredients were close to hand.
Once out of the oven and cooled down, D took one bite and said'Yum, these are really nice'. He said they reminded him a little of frangipane tart but one made with apricots; and I have to agree.
280g self raising flour
2 teaspoons baking powder
1/4 bicarbonate soda
Pinch of fine salt
100g caster sugar
40g flaked almonds
1 egg, whisked
90ml sunflower oil
1 teaspoon vanilla extract (optional)
4 fresh apricots, stone removed and sliced
20g flaked almonds for topping
Preheat oven to gas mark 4/180oc.
In a large bowl, sift together the flour, baking and bicarbonate powder and salt. Then stir in the sugar and flaked almonds.
In another bowl, whisk together the eggs. Then gently whisk in the milk, oil and vanilla extract until well combined.
Gradually blend the two mixtures together, stir in the apricots until ingredients are well combined.
Spoon the mixture into muffin cases.
Bake in the oven for 20-25 minutes, or until a skewer inserted in the centre comes out clean. Leave the muffins to cook before removing out onto a wire cooling rack.