Introduction
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30-Minute Ginger Apricot Muffins: Busy Baker's Bliss
These delightful muffins combine the zesty flavor of ginger with the sweetness of apricots, perfect for a quick breakfast or snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup dried apricots, chopped
- 1 tablespoon fresh ginger, grated
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180u00b0C (350u00b0F) and line a muffin tin with paper liners.
- In a large bowl, combine the flour, baking powder, baking soda, salt, brown sugar, and granulated sugar.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, grated ginger, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped apricots.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Tips
- For an extra kick, add a pinch of ground ginger to the batter.
- Store leftover muffins in an airtight container for up to 3 days.
Nutrition Information
Calories:
300
Protein:
12g
Carbs:
45g
Fat:
10g