Here is another simple and quick muffin recipe. Pretty much all my standard muffin recipes follow the same format, and you can swap out the berries or the fruit (or the chocolate chips of whatever). They are ready, start to finish, in under an hour and this time, I had almost overly ripe apricots, so I went with that as my “mix-in” option. Easy to have ready on the breakfast table.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
1/3 cup butter, melted and cooled slightly
1 egg, lightly beaten
2/3 cup milk
1 teaspoon vanilla extract
2 large or 3 small apricots, cored and cut to 1/4 inch pieces (no need to peel)
raw sugar, for sprinkling (optional)
Directions
Preheat oven to 400F. Grease muffin cups or line with muffin liners.
Combine sugar, flour, cardamom, baking powder and soda and salt in one bowl. In another work bowl, combine melted butter, milk, vanilla extract and egg. Mix this with flour mixture. Fold in apricot pieces. Fill muffin cups nearly to the top, and sprinkle with raw sugar.
Bake for 20 to 25 minutes in the preheated oven, or until a toothpick come out clean and they are a golden brown.
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