Chickpea And Apricot Muffins Recipes

CHICKPEA AND APRICOT MUFFINS

Steps:

• Place the apricots and apricot nectar in a small saucepan and simmer uncovered for 10 minutes.
• Place the apricot mixture and chickpeas in a food processor and process until smooth. Set aside to cool.
• Stir the eggs, milk and melted butter into the chickpea mixture until all the ingredients are well combined.
• Sift the flour into a large bowl, add the coconut and brown sugar.
• Gradually stir the chickpea mixture into the flour and sugar mixture, and mix until all the ingredients are well combined.
• Spoon the muffin mixture into 12 greased 1/2 cup muffin pans and bake in a preheated oven at 180ºC for 20-25 minutes.
• When cooked, remove the muffins from the oven and allow to stand in the pan for 5 minutes before turning them out onto a wire rack to cool, dust with icing sugar and serve (optional).
• TIP: Use half wholemeal self-raising flour to white to increase the fibre content.
• NOTE: In step 6, the recipe specified 12 1/2 inch muffin cups but then said that the recipe made 15 muffins, so you may find that there is enough mixture for 15 not 12 muffins. I've specified 12 for the sake of consistency. Please clarify this point if you make and review this recipe before I make it. Once I know, I'll get the yield corrected if the mixture is indeed sufficient for 15 muffins.

APRICOT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
• In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
• Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

GLUTEN-FREE APRICOT-WALNUT MUFFINS

Steps:

• Heat the oven to 350 degrees, with a rack in the middle. Grease a muffin tin.
• Whisk together flour, baking soda, baking powder, sugar and salt.
• In a separate bowl, whisk together the eggs, buttermilk and oil until well combined; add to the dry ingredients, using a rubber spatula to mix until the batter is almost fully incorporated. Add the apricots and walnuts and mix until all traces of flour are gone.
• Fill muffin tins 3/4 full. Bake until golden brown, the top is firm to the touch, and a toothpick comes out clean, about 30 minutes. Turn the tin around halfway through. Cool on a rack for 15 minutes. Run a knife along the edges of the muffins and unmold. Finish cooling muffins on a rack.