View all comments. Thanks for your comment over at mine – just realised you have passion flowers at the top of your blog! The flaked almond and Demerara sugar topping adds a lovely crunchy texture. I love the fruit. Subscribe. ( Log Out / 

The Delia Online bakeware range is now available online and you can buy our 6 Cup Muffin Tray direct from Silverwood Bakeware. Batter will be very stiff.

You may need to cover the tray with aluminium foil after about 20 minutes if they are browning too quickly. Change ), You are commenting using your Google account. Now, in another bowl whisk together the egg, sugar, milk, melted butter and vanilla. Divide the mixture between the paper cases and sprinkle with the flaked almonds and a little Demerara sugar. 39 Items Magazine subscription – save 44% and get a cookbook of your choice A relative of the peach, this sweet, small stone fruit has soft velvety skin and a creamy texture. Apricot recipes. Let stand 5 minutes. I am openly and quite unashamedly mad about muffins. You can make these with ready-to-eat dried apricots, but in the summer they are even better Beside the Seaside: Rock Buns, of course. They are a doddle to make once you grasp it, and for me they upstage cup cakes by a mile – low in fat, fruity, soft, squidgy, light and airy.

In a small bowl, combine apricots and water. I tried apricots when I didn't have the usual muffin ingredients one time - and this recipe is the result! What to Look For: For the best flavor, seek out local fruit, and look for those that are deep orange, fairly plump, and soft enough to yield to gentle pressure (but not mushy). If you like cooked apricot – and I do – these are just delicious and something you won’t get all year round! Instead of making jam we have been eating them so I will be going back to get some more: in the meantime I thought we could spare a few for some muffins. Store in an airtight tin. Now divide the mixture between the muffin cases. Bake for around 25-30 minutes, until well browned and firm to the touch.

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When ripe, their flesh is sweet, soft and juicy. We enjoyed them, and I've made them often since. Method. They are a doddle to make once you grasp it, and for me they upstage cup cakes by a mile – low in fat, fruity, soft, squidgy, light and airy. 50g butter or margarine, melted and cooled, 350g fresh apricots, stoned and chopped (approximately 6 large apricots). Inline Feedbacks. For a better experience on Delia Online website, enable JavaScript in your browser. Bake at 400° for 18-20 minutes or until done. What you mustn’t do is beat or stir the mixture – just do the folding, and ignore the uneven appearance of the mixture because that’s precisely what makes the muffins really light. Set the oven to 190ºC and line a 12 hole muffin tin with paper cases. Mix together the egg, milk, melted butter and vanilla essence.

Apricot jam is my absolute favourite – am definitely going back for more! Post was not sent - check your email addresses! What you now need to do is take a large metal spoon and fold the dry ingredients quickly into the wet ones – the key word here is quickly (i.e. Ooh they sound good.

Let cool a few minutes in the pan, then transfer to wire racks to finish cooling. With muffins it’s always a good idea to have everything weighed out and ready before you start. love how you get fresh apricots so readily. Fresh apricots are loose-stoned fruit that range in colour from pale yellow to flushed pink. Well I found some here at a good price at Costco and bought a couple of kilos to make into jam. By lovinghomemade on August 1, 2013 • ( 12 ). You're currently on page 1 Page 2 Next; Apricot, cinnamon & olive oil cake. Mix on low only until combined. Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online, Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally, 50g block butter, melted and slightly cooled, 150g ready-to-eat dried apricots, finely chopped. Bake at 400° for 18-20 minutes or until done. Login. I think they would be great as jam and these muffins look terrific! ( Log Out /  Fold in orange peel, nuts and apricots. Trending Recipes. Drain well and set aside. My only problem is deciding which ones I like best. Enter your email address to follow this blog and receive notifications of new posts by email. Change ). Add the liquid to the dry ingredients and mix well. Then return the dry ingredients to the sieve and sift them straight into the egg mixture.

In Season: Apricot season lasts less than two months, from about mid-May to early July. Spoon into well-greased muffin tins, filling each cup almost to the top.

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