Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Ginger-Apricot Muffins


Posts : 26724
Thanked : 1356
Join date : 2013-01-12

Ginger-Apricot Muffins

Post by Lobo on Mon 15 Feb 2016, 11:35 pm

Ginger-Apricot Muffins

Be the first to Write a Review
Prep Time: 35 minutes
Cook Time: 20 minutes
In this recipe tiny pieces of spicy crystallized ginger are studded throughout a moist apricot-flavored batter. Enjoy these easy-to-make yet elegant treats at your next brunch party—the pockets of sticky preserves hidden in the muffin centers are always a fun surprise.

  • 6


  • 2 1/4 cups (11 1/2 oz./360 g) all-purpose flour
  • 1 cup (8 oz./250 g) granulated sugar
  • 1 Tbs. baking powder
  • 1/4 tsp. fine sea salt
  • 2/3 cup (5 fl. oz./160 ml) canola oil
  • 1/2 cup (4 fl. oz./125 ml) whole milk
  • 2 eggs
  • 1/3 cup (3 fl. oz./80 ml) canned apricot nectar
  • 1/2 cup (3 oz./90 g) finely chopped crystallized ginger
  • 1/4 to 1/2 cup (2 1/2 to 5 oz./75 to 155 g) apricot preserves
  • 2 Tbs. coarse sugar, such as turbinado


Preheat an oven to 400°F (200°C). Butter and flour 12 standard muffin cups or line them with paper liners. Butter the top of the muffin pan.

In a bowl, sift together the flour, sugar, baking powder and salt. In another bowl, whisk together the oil, milk, eggs and apricot nectar. Pour the milk mixture over the flour mixture and stir together just until combined. Fold in the crystallized ginger.

Spoon half of the batter evenly among the muffin cups. Spoon 1 to 2 tsp. of the apricot preserves into each cup, taking care that the preserves do not touch the side of the cup. Top with the remaining batter, covering the preserves. Sprinkle the tops with the coarse sugar, dividing it evenly.

Bake until the muffins are golden brown and spring back when pressed lightly with your fingertips, about 20 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Invert onto the rack and let cool slightly before serving. Makes 12 muffins.

Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers (Weldon Owen, 2011)

    Current date/time is Sat 18 Nov 2017, 11:23 am