Apricot, pecan and maple syrup muffins

This is a really great way of using up slightly over-ripe apricots.   They are perfect for breakfast because it literally takes a maximum of 45 mins – even faster if you take a tip from my friend Jo who measure everything out the night before!

You’ll need

  • 75g unsalted butter
  • 250g self raising flour
  • 25g ground almonds
  • 75g light brown caster sugar
  • 0.5 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 6 fresh apricots
  • 30g pecan nuts
  • 1 egg
  • 100ml milk
  • 100ml maple syrup
  • 3 tbsp oats

Equipment

  • 12 hole muffin tray
  • 12 muffin cases

To make them

  1. Preheat the oven to 200C.
  2. Line the 12 hole muffin tray with muffin cases and set aside.
  3. Melt the butter and set aside.
  4. Chop the apricots and pecans into small pieces.
  5. Mix all the dry ingredients together in a large bowl.
  6. Beat the egg and then add to this the milk and maple syrup.
  7. Then add the melted butter.
  8. Quickly mix it all together very roughly with a fork until it’s just combined and spoon equally into the muffin cases.
  9. Sprinkle some oats over the top.
  10. Bake for approx 15 – 20 mins til golden brown.
10 simple steps and you’ve got a delicious breakfast to enjoy at home or plonk into a brown paper bag for the train journey to work!  

10 responses to “Apricot, pecan and maple syrup muffins

  1. These sound oh so healthy but so delicious. Maybe you could bring some with you at the weekend?? Or some blueberry ones… or some brownies…. (Do you catch my drift??) xxx

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  2. Pingback: Apricots – the hidden gem in my fridge this week | The Botanical Baker

  3. They sound fab i’d forgotten about apricots and how yummy they are x

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  4. Love your thinking Holly, I second that Urvashi! One question: where do I get brown paper bags from? =P

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  5. Love the pictures….am sure it tastes as gorgeous as it looks!

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  6. Pingback: Time for Breakfast Club | The Botanical Baker

  7. Pingback: Fruity Breakfast Club Roundup | The Botanical Baker

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