Well, I’m a day late and a dollar short this week. I managed to get the muffins baked last night, but then my 15 month old woke up screaming, his sleep totally disrupted thanks to a rotten early-spring cold, and by the time I got him settled again it was late.
I also cheated on this recipe and thus probably totally missed the point. Dried apricots are kind of pricey if you buy them at the grocery store, and I kept forgetting to go to the Bulk Barn for the tiny quantity I needed. Take my review with a grain of salt.
Mix together in large bowl
1 1/4 cups rolled oats
1 cup all-purpose flour
1/3 cup white sugar
1 tbsp. baking powder
1/2 tsp. salt
Blend in small bowl
2/3 cup milk
1 4.5oz jar of apricot puree (Baby food. All the ones I could find had sugar added.)
1/4 cup oil
1 tsp. vanilla
Add wet to dry
1/2 cup chopped dried apricots
1/3 cup raisins (I just used all raisins, although I did use golden raisins, which I have to say I prefer.)
Bake at 350F for 20 minutes. Makes – and I couldn’t make this stuff up – 13 and a half muffins.
Super-easy because I cheated and didn’t chop a half-cup of apricots, ha ha. Although someone told me that putting a little oil or non-stick spray on your knife before chopping dried fruit will make the whole process a little faster.
Also, I completely forgot the milk and couldn’t figure out why I didn’t have batter so much as I had crumble. I threw the milk in at the last minute and it was fine.
These are quite a pretty colour, thanks to the golden raisins and the apricot puree. The texture is really pleasant; it just has a good mouth-feel. So it’s disappointing that the actual taste is unremarkable. Like many of the recipes in this book, they are very bland. I think maybe palates just used to be less adventurous, and so some dried fruit plus a little vanilla was plenty.
I would try these again, but they’d need some seasoning help. If any of you decide to give them a try, please leave your changes or recommendations in the comments.
Carrot Nut (mmm…). You’ll need a cup of chopped walnuts and a cup of grated carrot OR a cup of peeled fresh cherries OR a cup of dried cherries.
Dorothy, with the variations! Holy smokes. For the record, I’ll be making carrot-walnut. I love carrot muffins.