Tag Archives: freezer

Apricot breakfast muffins

I like to make breakfast muffins. I whip up a batch containing something relatively healthy, thus guaranteeing that nobody else will want to eat them, and then I stick them all in a ziploc bag in the freezer. In the morning I can pull one out and 20 seconds in the microwave later I’ve got something nice to eat with my coffee.

In the summer I made a batch of somewhat aggressively healthy zucchini-and-almond ones; more recently I was eating my old faithful (delicious) oatmeal streusel muffins; but today I pulled a bag of dried apricots off the shelf, looked up a basic recipe, and messed with it to good effect.

Apricot muffin

This is how my version looked:

  • 1 cup (160g) chopped dried apricots
  • 1 cup (120ml) boiling water
  • 1 cup (100g) wholewheat flour
  • 3/4 cup (75g) AP (white) flour
  • 1/4 cup (25g) wheatgerm
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (75g) brown sugar
  • 1 egg
  • 1/2 cup coconut oil (120ml) (in its liquid state)
  • a splash of orange juice (or some orange zest)
  • 1 cup (240ml) natural yogurt
  • 1/4 cup (50g) chocolate chips
  • 1/4 cup (25g) chopped walnuts

Turn the oven to 400 F (200 C). Put the apricots, roughly chopped, into a small bowl and cover with the boiling water while you get on with everything else.

In a medium bowl, mix together the flours, wheatgerm, baking soda and salt. (You don’t have to have wheatgerm, and you can probably use all wholewheat flour if you want to.) I like to use a balloon whisk for this, but a spoon will work too.

Measure the sugar into a smaller bowl and mix with the egg, breaking up any lumps with a fork. Add the oil (you can use vegetable oil if you don’t have coconut) and the yogurt, as well as the orange juice or zest if you have it, and mix well.

Now mix the wet ingredients into the dry ones, but don’t overmix. Lumps are fine. Drain the apricots and add them, along with the walnuts and chocolate chips. Obviously, at this point the mix-ins are totally up to you, but this seemed like a good combination.

Scoop 12-15 muffins into waiting muffin cases (or greased muffin tins) and bake for 15 minutes.

Muffins in freezer bag

Oops, I just had one for my elevenses as well.

 

Adding this post to Simply Homemade’s breakfast linky. Go check out some other great healthy breakfast ideas.