Denise says:

Muffins are welcome any time ~ for breakfast, as a snack, in a lunch box or as a quick dessert or make a pretty display of them at the Simchat Torah buffet feast! These tasty apricot and pecan nut muffins are made using apricot yoghurt.
Unlike British muffins, which are savoury griddled flat yeast buns, American muffins are sweet or savoury small cakes which rise considerably during cooking. The secret of the lightest muffin is to only combine the flour in very lightly. The mixture should never be overworked and lumpy is good!

Three US states have declared official muffins. Corn muffins belong to Massachusetts, blueberry to Minnesota and in 1987, New York took on the apple muffins as their official muffin of choice.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Makes: 12

Ingredients:

255g Plain Flour
3 teaspoons baking powder
100g caster sugar
55g margarine
1 egg
2 125 ml apricot yoghurts
100g dried apricots – roughly chopped
50g Pecan nuts – roughly chopped

Method

1)Preheat the oven to 200 C/ 400 F/ Gas mark 6.
2)Line a 12-cup muffin tin with paper cases.
3)Cream together the margarine and sugar. Add the egg and then stir in the yoghurt, apricots and pecan nuts. Stir in the flour and baking powder and mix well.
4)Spoon the batter into the prepared cases.
5)Bake for 20 – 25 minutes or until a skewer or toothpick inserted into the centre of a muffin comes out clean.

When cool either store in an airtight container or freeze.
Tagged in: Apricots, Desserts, Lunch, Parev, Shabbat, Tea