Apricot Walnut Muffins

I was bit by the baking bug this past Saturday morning. I woke up, and HAD to bake, regardless of the fact I didn't have much to work with other than some dried apricots in the pantry and some walnuts tucked away in the freezer. Having just made scones the weekend before, and cupcakes (for work, not for pleasure) earlier in the week, my heart cried out for a combination of the two and found a happy medium in these delicious pint-sized muffins.

I have to confess that I forgot to add baking powder to the first batch, but that's ok as I didn't need a full dozen muffins to pacify my cravings, and was able to save the second half. If you don't have (or don't want to use) Brandy, not to worry - substitute hot water instead. Brandy however seems to draw out the tart qualities of the apricot, which is a nice complement to the sweetness of the dough.

This recipe will yield 12 "normal size" muffins or 6 "Texas Size" muffins.




Apricot Walnut Muffins
10 minutes prep time. 15-18 minutes baking time. 400 degree oven.

Ingredients
1 1/4 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cups milk
1/4 cup cooking oil
1 cup dried apricots (coarsely chopped)
1/2 cup walnut pieces
2 tablespoons brandy (or hot water)
1 teaspoon cinnamon
1 teaspoon vanilla

Method
1. Coarsely chop dried apricots. Toss in 2 tablespoons brandy in a small bowl until all are coated. Allow to stand.

2. Sift together flour, sugar, baking powder, salt, and cinnamon in a medium sized mixing bowl.

3. In a separate bowl, beat egg. Add milk, oil, and vanilla and mix well.

4. Stir egg/milk mixture into flour/sugar mixture until well combined.

5. Mix in apricot/brandy mixture and walnuts.

6. With ingredients well combined, spoon into a muffin pan (muffin cups are optional) so that each cup is 1/4 to 1/2 full. Bake in a 400 degree oven 15 - 18 minutes or until a toothpick inserted in the center comes out clean.

Enjoy!!