Prep 20 mins
Cook 20 mins
These are a delightful moist muffin with a light apricot glaze. They are packed full of fruit and nuts but not fat.
- 1⁄3 cup raisins
- 10 dried apricot halves, chopped fine
- 1⁄3 cup water
- 1 cup whole wheat pastry flour
- 1⁄2 cup old fashioned oats
- 1⁄3 cup granulated sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- 3 tablespoons powdered milk
- 1⁄2 cup unsweetened applesauce
- 1⁄2 cup pumpkin puree
- 1 egg, lightly beaten
- 1⁄3 cup cashews, roasted without salt and coarsely chopped
- 1⁄4 cup apricot preserves
- Preheat oven to 400 degrees
- Prepare a non-stick muffin tin by spraying with non-stick cooking spray of if you prefer, use paper muffin liners
- In a small microwavable bowl, place the raisins, chopped apricot halves and 1/3 cup water
- Microwave for 45 seconds or until hot
- Cover the bowl and allow fruit to plump while mixing the remaining ingredients
- In a large bowl, mix together the flour, oats, sugar, nutmeg, cinnamon, powdered milk, baking powder and salt
- Add the applesauce, pumpkin puree and egg, mixing until thoroughly combined
- Drain any water from fruit that has not been absorbed and add fruit to muffin batter along with chopped cashews; stir to blend
- Divide batter into 9 muffin cups and bake in preheated oven for 15 to 20 minutes or until toothpick inserted off center comes out clean
- Immediately remove muffins from tin and spread each with a small amount of apricot preserves
I made three changes that may have affected the final flavor -- so I am not rating --though were I to it would easily be 4 or 5 stars. First, I was pulling these together rather last minute and didn't have cashews so I used toasted pinenuts. That was great and gave you the same crunchy pockets the cashews would have delivered. I also subbed Splenda for the sugar. While that cut the calories, I think it resulted in a very dense muffin, far more dense than intended. (It also may have been that I needed to press the plumpedfruit,not simply remove it from the water with aslotted spoon.) That said,it did not stop my crew from gobbling these up as the flavor was sooo good. Finally, I added a 1/4 teaspoon of ginger. Think this gave the muffins the pop that CoolMonday was referring to. Thanks Paula!
These were very tasty, but they came out a little dry. Not sure why. On taste thought 6 starts. Thanks and good luck.
These were good. I thought that with the ingredients there would be a lot of flavor but they were a little on the bland side (but still good). I think maybe some brown sugar or molasses or maybe some lemon extract might give them a little punch. Honestly, I don't know what I would add.