Thursday, March 24, 2011
Honeyed Apricot Oat Muffins
Have you ever stayed in a bed and breakfast? D and I have, a few times. Three times actually. Twice in Zion National Park and once in Park City. All were good experiences, although I must say I prefer the more "inn" type of B&B where each room has its own bathroom and the guests can sit at individual tables during breakfast as opposed to the B&B where the bathrooms are communal and all of the guests sit and one large table with complete strangers while eating breakfast. It's just a personal preference of mine, I am a bit antisocial. Anyway I love the idea of the bed and breakfast, especially the breakfast part because you get to try what other people make in their own homes. I would love to be able to peek inside B&B's kitchens and see the methods they use to prepare meals, what is in their cupboards and refrigerator, and what sorts of kitchen gadgets they use. I know it's not appropriate to snoop around the kitchen of the bed and breakfast where you are staying, and I don't do this, but I would like to. One thing that is acceptable though is often times they will share their recipes with you, if you ask nicely (or visit their website, some B&B's post their recipes online).
Now as I have mentioned before I am not a huge fan of breakfast except when it comes to my idea of a bed and breakfast breakfast. My idea of a bed and breakfast breakfast includes muffins baked that morning, hot coffee, freshly squeezed orange juice, homemade granola, yogurt, fresh fruit, and some type of dish that is made with eggs, potatoes, cheese of course and ham. I have never made my ideal B&B breakfast but someday I aspire to, right down to the homemade granola and freshly squeezed orange juice. But for today I will stick with making muffins.
Honeyed Apricot Oat Muffins
1 cup All-Purpose Flour
1/3 cup Whole Wheat Flour
1/2 teaspoon Cinnamon
1/4 teaspoon Allspice
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/3 cup Light Brown Sugar, Packed
4 tablespoons Unsalted Butter, Melted and Cooled
1/3 cup Honey
1 cup Low Fat Vanilla Yogurt
1 cup Dried Apricots, Coarsely Chopped
1 cup Oats (not instant or quick cooking)
Preheat oven to 375 degrees F. Line standard 12 cup muffin tin with baking cups. Whisk together flours, cinnamon, allspice, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed, beat together the egg and brown sugar for 2 minutes. Stir in the butter, honey, and yogurt. Slowly add the flour mixture and beat on low until just combined, careful not to over mix. Stir in the dried apricots and oats, just to combine. Spoon dough into prepared muffin tin, filling cups 3/4 of the way full. Bake for 25-30 minutes. Remove muffins from tin and cool on a wire rack.
Makes 18 muffins
Recipe adapted from The Good Enough to Eat Breakfast Cookbook