These moist and delicious muffins are perfect for breakfast or brunch as well as being a great snack any time. They are delicately spiced and packed with flavorful fresh fruit and nuts.
Number of servings : 12 muffins
Prep time: 25 minutes
Cooking time: 20-25 minutes
Type of meal : | Desserts | Desserts
Special diet :
2 2⁄3 cups all-purpose flour
3 teaspoon baking powder
1⁄2 cup brown sugar
1 teaspoon ground cinnamon
3 tablespoons wheat bran
1 teaspoon grated lemon zest
1 cup milk
2 eggs, lightly beaten
1⁄4 cup butter, melted
8 ounces ripe but firm apricots, pitted and diced
1⁄2 cup pecans chopped
- Preheat oven to 400°F. Lightly grease a 12-cup muffin pan.
- Sift flour, baking powder, sugar and cinnamon into a bowl. Stir in the wheat bran and lemon zest. Combine milk, eggs and butter in a bowl, mixing well. Pour into the dry ingredients; add the apricots and pecans. Stir until just combined.
- Spoon into muffin pan, filling cups two-thirds full. Bake for 20 to 25 minutes or until puffed and golden and a skewer inserted in the center of a muffin comes out clean. Let cool in the pan for 2 to 3 minutes, then turn out onto a wire rack to cool completely. Best eaten the same day.