Monday, October 10, 2011

Apricot Brazil Nut Muffins

I've always loved putting apricots and brazil nuts together in trail mix, so I figured it would also be a good combination in muffins.  You could also replace out the apricots with peaches.  These muffins get REALLY tall and I was a little worried they'd collapse, but they came out pretty much perfect.

The Ingredients:
2 1/2 c flour
1 T arrowroot or egg replace powder
1 T baking powder
3/4 t salt
1 1/4 c almond milk
3/4 c apricot jam
1/3 c oil
2 T sugar
2 t vanilla
1 c dried chopped dried apricots
3/4 c chopped brazil nuts

The Process:
  1. Preheat oven to 400.
  2. Whisk together flour, arrowroot, baking powder, and salt.
  3. In a separate bowl, beat together almond milk, jam, oil, sugar, and vanilla.
  4. Add dry ingredients to wet and beat until just combined.
  5. Fold in nuts and apricots.
  6. Scoop into oiled muffin tins, and bake for about 20-24 minutes.
  7. Let cool a few minutes before removing from muffin tins, then cool completely on a baking rack.


  1. Those look like great muffins, I'm going to have to try the brazil / apricot combo.

  2. Those muffins are adorable! And I bet they were really tasty too. I feel like brazil nuts don't get enough love :)

  3. Great combo! Apricots and brazil nuts, who would have thunk it? Tall muffins are the best.

  4. Yum, these look great and I really don't see Brazil nuts used enough in baking!


Note: Only a member of this blog may post a comment.