Photo: Natalie Levin
Apricot Muffins with Pistachio and Oats
Ingredients:
- 3 large eggs
- 200 grams (1 cup) sugar
- 240 ml. (1 cup) milk
- 80 ml. (1/3 cup) vegetable oil
- Pinch of salt
- 1 tsp. vanilla extract
- 280 grams (2 cups) all-purpose flour
- 50 grams (1/2 cup) whole oats
- 10 grams (2 tsp.) baking powder
- 8 halved apricots
- 30-40 grams finely chopped pistachios
Decoration:
- 2-3 tbsp. smooth apricot jam
- Sugar powder
- Preheat oven to 170c degrees and grease the pan.
- In a large bowl, whisk eggs, sugar, milk, oil, salt and vanilla until mixture is smooth.
- Add flour, oatmeal and baking powder and mix just until incorporated.
- Pour the mixture into the holes.
- Place half of apricot in each muffin and sprinkle chopped pistachios.
- Bake for about 17-25 minutes or until golden and firm to the touch.
- Cool slightly at room temperature.
- Brush the apricots with apricot jam and sprinkle with powdered sugar.
- Keep the muffins in a closed container in the refrigerator up to 3-4 days, but you should serve them at room temperature.
- You can use nectarines, peaches, plums or even cherries instead of apricots.
- Nondairy version: convert milk with soy milk or water.
Photo: Natalie Levin