Wednesday, August 6, 2014

Ginger-Apricot Muffins

I must say these turned out to be a new favourite for everyone, guests and family as well. The ginger adds a delightful kick to the muffin, while the preserves are a nice surprise under the sugary-crisp tops. We especially love these with a tiny smear of fresh butter on them. I used orange juice instead of apricot nectar and they still turned out lovely. Enjoy!

2 1/4 cups all-purpose flour
1 cup granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2/3 cup canola oil
1/2 cup whole milk
2 large eggs
1/3 cup apricot nectar
1/2 cup finely chopped crystallized ginger
1/4- 1/2 cup apricot preserves/jam
2 Tbsp Turbinado sugar

1. Preheat oven to 400 F. Butter and flour 12 standard muffin cups or line with paper liners. Butter the top of the muffin pan.
2. 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 into the flour mixture and mix together just until combined. Fold in the crystallized ginger.
3. Spoon half the batter evenly among the 12 muffin cups. Spoon 1-2 tsps of the apricot preserves into each cup, taking care not to let it touch the sides of the cup. Top with the remaining batter, covering the preserves. Sprinkle the tops with the Turbinado sugar, dividing evenly.
4. 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 for 15 minutes. Invert onto the rack and let cool slightly before serving.

Makes 12 muffins
Adapted from Williams Sonoma Breakfast Comforts

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