A couple weeks outside my sweet home and guess what was the first thing I whipped up in my beloved kitchen??? Muffins, of course!
I have said it before, and don't get tired of repeating, I love muffins!! It is so easy and quick to make it, and you can fill them up with all sorts of yummy and healthy things, what is not to like!?!?!
Two days after we got home I just had to make something and whipped up a batch of Apricot Muffins for breakfast! They turned out really good, not very sweet just as we like, and the apricots were just right on, smooth texture and the right amount of fruity sweetness to the little cakes. I got a little inspired when making them and decided to throw in some white chocolate chips I had in the pantry and let me tell you, the white chocolate complemented the apricot flavor really well, I would certainly add the chips when making these muffins again.
They were delicious warm right out of the oven, however they got a little on the dry side after sitting for a day. We had them the next day with a warm glass of milk and it was no problem at all, just as good, but warming the muffins before eating is actually a good idea... I just didn't do it because we are still microwaveless.
Oh, and besides providing us with a nice whole wheat breakfast treat, the muffins also gave me a chance to try my little silicone muffin cups, which by the way worked perfectly well!!
Whole Wheat Apricot Muffins
(Adapted from Cooking Light)
Preheat oven to 375 F.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, orange rind, baking soda, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, butter, vanilla, and egg; add to flour mixture, stirring just until moist. Fold in apricots.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan, and place on a wire rack.