Date and Apricot Muffins
Looking for a great way to start the morning? Try these Date and Apricot Muffins!
Servings: 12 servings
Calories: 222kcal
Ingredients
- 1 cup boiling water
- ¾ cup dried apricots chopped
- 1¾ cups all-purpose flour
- ¼ cup flaxseed meal
- ⅔ cup brown sugar
- 1 tsp baking soda
- ½ tsp ground ginger
- ½ tsp salt
- ¼ cup unsalted butter, melted
- ¼ cup unsweetened apple sauce
- 1 cup buttermilk
- 1 egg
- 1 tsp vanilla extract
- ½ cup dates chopped
- coarse sugar for topping (optional)
Instructions
- Preheat oven to 400°F. Grease and flour a muffin tin, or line tin with paper liners.
- Using a medium bowl, pour the boiling water over the dried apricots; let stand for 5 minutes.
- In a large bowl, add the dry ingredients (flour, flaxseed meal, brown sugar, baking soda, ground ginger and salt); stir until well combined.
- In a separate bowl, add the liquid ingredients (melted butter, apple sauce, buttermilk, egg and vanilla); whisk until well combined.
- Pour the liquid ingredients into the bowl with the dry ingredients. Stir until just combined. (Tip: Do not overmix or the muffins will be tough.)
- Drain water from the bowl with the dried apricots. Fold the apricots and dates into the batter.
- Fill the muffin cups about 2/3 full with batter.
- Sprinkle tops of muffins with coarse sugar (optional).
- Bake at 400°F for 18-22 minutes, or until tops are light golden brown.
Nutrition
Calories: 222kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 221mg | Potassium: 236mg | Fiber: 3g | Sugar: 22g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
