Apricot-Sesame Muffins

Serves: 5
Total Calories: 362
Yield: 12 Muffins


1 cup unbleached flour
3/4 cup whole wheat pastry flour
1/2 cup brown rice flour
1/2 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup chopped dried apricot
1 (16-ounce) can apricot packed in fruit juice, well drained
3 tablespoons sesame seeds


1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl. Add the dried apricots and toss to coat.

3. Purée the canned apricots in a food processor or blender to yield about 1 cup purée. Add all of the wet ingredients and pulse to blend. (You can also use a fork or potato ricer to mash the apricots, and then blend in the wet ingredients by hand.)

4. Pour the wet mixture into the dry mixture. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with a pinch of the sesame seeds, taking care to sprinkle them evenly over each cup.

6. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 362
Calories from Fat: 12

This Apricot-Sesame Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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