Apricot-Almond Muffins

Apricot-Almond Muffins
Photo by www.finecooking.com

Ingredients

  • ¾ cup sliced almonds, toasted
  • ½ tsp. baking soda
  • 1 cup whole milk, at room temperature
  • 5 oz. (10 Tbs.) unsalted butter, melted and cooled slightly
  • 1 large egg yolk, at room temperature
  • ½ tsp. table salt
  • 4 tsp. baking powder
  • + 6 more ingredients
    • 1-½ cups coarsely chopped fresh apricots (or substitute canned apricots, drained very well and patted dry)
    • 2 large eggs, at room temperature
    • 1 cup crème fraîche or sour cream, at room temperature
    • 1-1/3 cups granulated sugar
    • 1 lb. (3-½ cups) unbleached all-purpose flour
    • ½ tsp. almond extract

Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.In a large mixing bowl, sift together the flou...

View full recipe at Fine Cooking

Comments

Variations on Apricot-Almond Muffins

  • Apricot-Almond Muffins
    • 1/4 cup sliced almonds
    • 1 cup low-fat buttermilk
    • 1/2 cup packed brown sugar
    • 1 cup all-purpose flour
    • 1/4 teaspoon almond extract
    • +11 other ingredients


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