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"tummy Crisis" Dried Apricot and Muesli Muffins

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“From: "The Africa Kitchen by Josie Stow and Jan Baldwin".”
READY IN:
40mins
SERVES:
12
YIELD:
12 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Grease 12 muffin tins and set aside.
  2. Mix all the topping ingredients together in a small bowl and set aside.
  3. To make the muffin mixture, combine the chopped apricots, orange juice and zest and allow to stand for 10 minutes.
  4. Stir in the buttermilk, melted butter, honey, and eggs.
  5. Combine the flours, muesli, wheatgerm and baking powder in a large bowl and make a well in the center.
  6. Add the apricot mixture and stir with a wooden spoon just until the mixture has combined -- be careful not to over mix.
  7. Spoon half the mixture into the greased muffin pan, until they are half full.
  8. With the back of a teaspoon, make a well in the center of each muffin and then fill with a teaspoon of apricot jam.
  9. Spoon the remaining muffin mixture on top, gently pressing it down around the apricot jam to enclose it.
  10. Sprinkle the tops of the muffins with the muesli topping.
  11. Bake for 20 minutes.
  12. Cool. Slightly before removing from the pan.
  13. Carefully ease a teaspoon around the edge of each muffin to loosen it, then transfer to a wire rack to cool completely.

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