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Tuesday, May 27, 2014

Spicy Apricot Basil Muffins

Here's a muffin I conceptualized while making.  I knew I was going for apricot, but I didn't use any recipe for proportions and right before adding the flour, I decided to add some dried basil and chile powder.  Those things go together well when fresh, why wouldn't they work in a muffin?
Well, they work very very well, although the basil is not overwhelming.  I may double the amount next time.
Yield 16 muffins
2 overripe bananas, mashed
1 packet vanilla sugar
200g apricot jam (mine was 65% fruit)
80g canola oil
2 eggs, well beaten
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 Tbsp dried basil
1/4 tsp chili powder (mine is extra spicy, but use more if yours is not)
1/8 cup milk
150g whole wheat flour
Poppy seeds for garnish
1.  Beat together the eggs, bananas, vanilla, apricot jam, oil, salt, baking soda, baking powder, basil, milk, and chili powder.  Beat it well until there are little bubbles.
2.  Carefully stir in the flour until just combined.
3.  Fill your buttered muffin tins 3/4 full sprinkle some poppy seeds on top and bake for 18-20 minutes at 180°C 350°F.

That's it.. eat warm or cold but don't tell anyone what's in them.. make them guess!
The small addition of spice is what makes these special.  It will have you think
and then realize you said it out loud!
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