Apricot & Saffron Muffins | Dalia's Kitchen
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These muffins are an absolute winner! Tangy, sweet and fluffy and so simple to make. Have a try I'm sure you will love them ;) D xx
Apricot & Saffron Muffins:
80g butter
170g sugar
2 eggs
50ml olive oil
½ tsp saffron in 3 tbsp water
zest of 1 lemon
juice of one lemon
~250g all purpose flour
½ tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup yoghurt
100g dried apricots
100g chopped almonds
2-3 tbsp brown sugar
APRICOT AND ORANGE BREAKFAST MUFFINS RECIPE
Another sweet potato inspired recipe for you with a video to show you how easy these muffins are to make! A food processor makes these quick and easy to prepare. I use runny honey instead of refined sugar in this recipe - I find this honey has a mild taste and adds a good flavour.
I don't add cooked sweet potato to the mix - I use it raw. This way the sweet potato only has one lot of baking and manages to keep more of the goodness than if I had used them cooked. I have written the ingredients list in grams including the honey. The easiest way to measure out liquid is to pop your food processor bowl onto your scales and measure your ingredients directly into it. This makes the whole process much quicker and easier.
I add dried, ready to eat apricots to the muffins. Two types are available - organic, which are dark brown with a caramel flavour, or your traditional vibrant orange colour apricots. The traditional apricots contain sulphites which are not great for atopic children (eczema, asthma, hay fever, allergies). They both have delicious but different flavours so its up to you which one you choose!
You need to grate a couple of oranges. Use the fine grater and make sure you only grate the rind. Underneath the rind is the pale pith which is bitter and will ruin the taste of the muffins. Have a look on the video to see this in action!
The muffins are wholesome and fruity, brimming with oats and chunks of apricot. My daughter loves these muffins - she is eight. She loves the chunky pieces of apricot she finds inside. Cut the apricots finely or chunkily - whatever your child likes the most.
Perfect to fill up the kids at breakfast time with butter and jam or sweet enough on its own to be a handy snack-on-the-go in the car on the way to school. The flavour of the muffins also improves the next day so give them a try and experience a lovely, tasty and healthy addition to your breakfast time.
INGREDIENTS
170g sweet potato peeled and chopped
70g runny honey
2 large eggs
90g light olive oil (or any flavourless oil)
the grated rind of 2 oranges
1 tablespoon orange juice
120g wholemeal spelt flour
30g oats
2 level teaspoons of baking powder
A heaped teaspoon of mixed spice
Makes 12 muffins or 24 small muffins
METHOD
Pop your muffin cases into your muffin tin
Preheat your oven to 180 degrees (non fan assisted oven) or 160 degrees (fan assisted oven)
Pop your sweet potato, honey, eggs, and oil into your processor.
Grate your orange rind into the processor. Cut one of the oranges in half and squeeze a tablespoon of the juice into the processor.
Blend for around 2 - 5 minutes until completely lump free.
In a large bowl, sieve the baking powder.
Add your spelt flour, oats and apricots to the bowl.
Mix together until thoroughly combined.
Add your processor mixture onto your flour mixture.
VERY GENTLY mix together with a balloon whisk UNTIL JUST combined. (Do not over mix - over mixing will make rubbery muffins!!)
Put 2 dessertspoons of batter into each muffin case.
Bake on the centre shelf of your pre heated oven for 15 - 20 minutes.
Eat and enjoy!
Happy Baking ☺☺
How To Make Apricot And Cinnamon Breakfast Muffins | Waitrose
Enjoy a sweet breakfast treat with these fruit and oat-filled apricot and cinnamon muffins, prepared, baked and ready to serve warm in an hour.
See the full recipe |
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JUMBO MUFFINS 3 WAYS (No Mixer Required + Secret Ending)
The first 1,000 people to use this link will get a 1 month free trial of Skillshare: Make your own jumbo bakery-quality muffins at home using these 3 tested recipes.
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JUMBO MUFFIN PAN:
BAKING CUPS:
APRON:
BOOS BLOCK CUTTING BOARD:
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MY FAV STAINLESS BOWL:
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RECIPE
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BLUEBERRY:
∙2 large eggs + 2 yolks
∙210g or 1c sugar
∙225g or 1c full fat sour cream
∙150g or 5/8c buttermilk
∙3g or 3/4 tsp vanilla extract
∙50g or 1/4c neutral oil
∙50g or 3 1/2Tbsp butter (melted and cooled)
∙375g or 3c ap four (11.7% protein)
∙8g or 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙280g or 1.5c fresh or frozen blueberries
∙lemon sugar (100g or 1/3c raw sugar + zest of 2 lemons, mixed)
Add sugar and eggs into a bowl and whisk to combine. To that, add sour cream, buttermilk, vanilla, oil, and butter. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda. Whisk to combine. Add wet ingredients to dry. Add blueberries and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g or a rounded 1/2c muffin batter if using a jumbo 6-muffin pan or about 110g or 1/4c if using a standard 12-muffin pan. Top each muffin with a sprinkle of lemon sugar. Bake in preheated 350f/176c oven for 30-32min.
DOUBLE CHOCOLATE
∙2 large eggs + 2 yolks
∙300g or 1 1/2c sugar
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙340g or 1 1/2c full fat sour cream
∙4g or 1tsp vanilla extract
∙340g or 2 3/4c ap four (11.7% protein)
∙8g 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙50g or 1/2c cocoa powder
∙110g about 3/4-1c chopped bittersweet chocolate + extra for topping
Add sugar and eggs into a bowl and whisk to combine. To that, add oil, buttermilk, sour cream, and vanilla. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda, and cocoa powder. Whisk to combine. Add wet ingredients to dry. Add chocolate chunks and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Top with sprinkle of chopped chocolate. Bake in preheated 350f/176c oven for 30-32min.
BANANA WALNUT
∙2 large eggs + 2 yolks
∙210g or 1c dark brown sugar
∙40g or 2Tbsp molasses
∙4g or 1tsp vanilla
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙280g 1c + 2Tbsp full fat sour cream
∙260g or about 2 med-lrg ripe banana, mashed
∙340g or 2 3/4c ap flour (11.7% protein)
∙8g or 1 1/2tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙110g or about 1c toasted chopped walnuts
Add sugar and eggs into a bowl and whisk to combine. To that, add molasses, oil, buttermilk, sour cream, vanilla, and banana. Whisk to combine.
In separate bowl measure flour, salt, baking powder, baking soda, & walnuts. Whisk to combine. Add wet ingredients to dry. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Sprinkle with additional chopped walnuts. Bake in preheated 350f/176c oven for 30-32min.
PUMPKIN SPICE NUT MUFFIN:
USE RECIPE ABOVE only swap out the following:
∙Maple Syrup instead of Molasses
∙260g or about 1c canned pumpkin puree or roasted butternut squash Instead of banana
∙Pecans instead of Walnuts
∙And add 5g or 2tsp pumpkin spice to the dry ingredients
#muffins #jumbomuffins #blueberrymuffins #banananutmuffin
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