Ginger Spiked Apricot and Almond Muffins

Fresh ginger compliments these apricot and almond muffins, giving them a whole new flavor that sets them apart.

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Ingredients:

• 1/2 tbsp fresh grated ginger
• 1/2 cup dried apricots, diced
• 1 cup sliced almonds, divided
• 1 vanilla bean
• 2 cup all-purpose flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/3 cup buttermilk
• 1 egg
• 1/3 cup apricot or orange juice
• 1/4 cup unsalted butter, melted

Method

Preheat Oven to 425 degrees. Line 12 muffin cups with paper liners. With a small knife, split vanilla bean in half. In a small saucepan, scrape seeds of bean out and into a pan with ginger, apricots and milk. Steep on low heat until apricot pieces are completely hydrated. In a medium sized mixing bowl, sift flour, sugar, baking powder, and salt. In a separate smaller bowl, combine the milk/apricot mixture, buttermilk, egg, juice, and melted butter. Make a well in the center of the dry ingredients and pour in the liquid mixture. Add half of the almonds and stir just until all dry ingredients are moistened and incorporated, do not over-mix. Fill muffin cups about two-thirds full and sprinkle the remaining half of the almonds on top of the muffin batter. Bake for about 20 minutes, or until muffins and almonds are lightly browned on top and a toothpick inserted in the middle comes out almost clean. Carefully remove hot muffins from pan after baking has completed, (let set in pan for five minutes so they are not extremely hot) then place muffins on a wire wrack and cool completely.

Notes:

Number of servings: 12

Submitted By: AdoptAshelterDOG!
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