‘Wholemeal’ Apricot Muffins

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We have all been enjoying these lightly spiced apricot muffins for breakfast lately. I haven’t used a lot of sugar, as there is already plenty of sweetness from the apricots and orange juice.  The combination of buckwheat and teff flours creates a really delicious wholemeal flavour. I find after eating one for breakfast, I can go a good few hours before having to eat again.

I chose to use organic sulphur free apricots, which is why they’re very dark in colour. They have an amazing flavour, almost caramel like. But the star ingredient in this muffin is coconut yogurt, as it gives a lovely soft texture and moist crumb.

These muffins freeze and defrost very well. I wrap them in plastic wrap and then place them in an airtight container before freezing, which helps with frostbite.

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Update: This recipe now includes ounce and cup measurements. To make the conversions easier I have increased the white rice flour by 8 grams, the teff flour by 5 grams and the tapioca starch by 2 grams. I have reduced the rapadura sugar by 3 grams, the buckwheat flour by 4 grams and the millet flour by 3 grams. For accurate cup measurements, I sift the potato starch before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.

Ingredients
Dry
117g (4.1 ounces or ¾ cup plus 1 tablespoon) rapadura sugar
128g (4.5 ounces or 1 cup) white rice flour
55g (1.9 ounces or ¼ cup plus 1 tablespoon) potato starch
40g (1.4 ounces or ¼ cup) teff flour
36g (1.3 ounces or ¼ cup) buckwheat flour
32g (1.1 ounces or ¼ cup) tapioca starch
27g (1.0 ounce or 3 tablespoons) millet flour
1 tablespoon (15ml) baking powder
1 teaspoon (5ml) xanthan gum
1 teaspoon (5ml) ground cinnamon
½ teaspoon (2.5ml) mixed spice
½ teaspoon (2.5ml) bicarbonate soda (baking soda)
½ teaspoon (2.5ml) salt
Wet
180g (6.3 ounces or a firmly packed, heaped ¾ cup) sulphur free apricots
150ml (½ cup plus 5 teaspoons) dairy free milk of choice, at room temperature
140ml (½ cup plus 1 tablespoon) coconut oil, melted and cooled
125ml (½ cup) freshly squeezed orange juice
120g (4.2 ounces or ½ cup) coconut yogurt (I use this brand)
2 large eggs, at room temperature

 Preheat the oven to 160C and line a 12-hole muffin tin with muffin wraps.

Roughly chop the dried apricots and place in a small bowl. Next, warm the orange juice and pour it over the apricots, before allowing the mixture to cool.

Step 1

In a large bowl, sift together the sugar, flours, baking powder, baking soda, xanthan gum, cinnamon, mixed spice and salt.

Next, warm your milk, either in the microwave or stovetop, until it’s lukewarm. Then add the yogurt and eggs, before whisking until thoroughly combined. It is important to make sure the dairy free milk is lukewarm, because when you add the cold yogurt to it, it will then bring it back to about room temperature. The reason for doing this is that if you add cold liquid to coconut oil, it will begin to solidify. You’ll then be left with small beads of hardened coconut oil throughout your muffin batter.

Now make a well in the centre of your dry ingredients and then pour in the coconut oil, apricots, juice and the rest of the wet ingredients. Gently mix together, so that the apricots are evenly distributed through the batter.

Step 2

Carefully spoon the mixture to the top of each muffin hole and then bake for approximately 25-27 minutes. They will be lovely and golden in colour.

Step 3

Once they are baked, allow them to sit for about 3 minutes, before transferring them to a wire rack to cool completely.

Step 4

You can eat them immediately or, once completely cold, wrap them in plastic wrap and place them in an airtight container and freeze.

Recipe by: The Gluten & Dairy Free Bakehouse

Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.

Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8

One response to “‘Wholemeal’ Apricot Muffins

  1. Pingback: Choc Banana ‘Wholemeal’ Muffins | The Gluten & Dairy Free Bakehouse·

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