Is anybody else a closet jam maker? Or is it just me? Because I go through phases of literally making buckets of jam. Someone gave me a whole heap of goodies from their allotment last year, and in exchange for all the vegetables and things I gave them a lot of jam from the berries, keeping a jar each for myself! Included in this massive jam making spree, was apricot jam. And well… a year later I still had that jar of apricot jam lurking in my cupboard (along with several other jars of jam. More on them later!). I love jam, but I go through phases with the stuff and it’s hard to use a whole pint of jam up anyway! So, when I tired of jam on toast and jam on bagels and jam with rice pudding… I decided to bake with it. Apricot & almond muffins, to be exact.
As is my custom, I decided to go with muffins. There’s something so compelling about a muffin that I often prefer to cupcakes. Cupcakes can overwhelm me with their icing and it often takes me 2 or even 3 attempts to finish particularly decadent ones! But muffins? Well I can post one of those away without a pause for breath! (Sometimes that’s the case with cupcakes too, to be honest.)
Why apricot and almonds?
I chose to pair apricot and almond because… well it’s a combination that never fails me! Almonds are quite mild, and the flaked ones on top give these muffins added crunch on that first bite. The apricot jam is sweet and the chopped dried apricots add little bursts of flavour throughout. All together this comes together into some truly lovely apricot & almond muffins.
A very polite muffin
I like to think of them as quite mild mannered muffins. These apricot & almond muffins aren’t overpowering with intense flavour, but they’re not either.
They’re not like a cheap, processed blueberry muffin: you know the ones, they’re little and aren’t even sold in the fresh bakery bit of shops! There’s no artificial flavouring in sight.
They’re slightly moist and sticky and go perfectly with a cup of tea (which for me, is a fruit or cinnamon tea. Can’t stand the traditional British tea… unless it comes with “1 large” – ok two – sugar).
They’re… perfect snack material. Whether that’s the eleven AM rumble, or the three PM crash, I’ve consumed these for both (and all the hours in between) and they never fail to do the job!
Apricot & Almond Muffins
Luci Rebecca, Made by Luci
Sweet, sticky and moist apricot-almond muffins... that's elevenses sorted.
- Prep: 10 minutes
- Cook: 25 minutes
- Total: 47 minutes
- Serves 12
- Calories 201
- 2 tbsp ground flaxseed + 6 tbsp water
- 1 cup plain flour
- 1/3 cup wholemeal flour
- 1/3 cup ground almonds
- 1/3 cup caster sugar
- 1/3 cup brown sugar
- 1 (240ml) cup non-dairy milk
- 1 tsp distilled or apple cider vinegar
- 3 tbsp neutral oil
- 1 tsp vanilla extract
- 135g apricot jam
- 35g chopped dried apricots
- 2 tbsp flaked almonds (for topping)
- Combine the ground flaxseed and water in a large bowl and leave to gel for 10 minutes.
- Preheat oven to 180°C (fan). Line a 12-hole muffin pan with paper cases or spray liberally with oil.
- Combine the non-dairy milk, vinegar, oil and vanilla extract in a mug and set aside.
- Once the ground flaxseed & water has gelled to become a flax egg, add the flours, ground almonds and sugars to the bowl.
- Add the milk mixture, apricot jam and dried apricots to the dry ingredients and mix quickly, until just combined.
- Fill the muffin pan with the mixture and top each muffin with some flaked almonds.
- Bake for 20-25 minutes, until the tops are golden and a skewer (I use toothpicks) inserted into the middle comes out clean.
- Leave to cool in their tins for 10 minutes, before removing to a wire rack to cool completely.