Cottage Recipe: Banana Apricot Muffins

Great tasting and good for you

 

This is my favourite muffin recipe. It makes 24 generous muffins, and they freeze well. I make them whenever I get an overpopulation of frozen black bananas in my freezer. I’m ashamed to say that I generally prefer to bake with all-purpose flour, but these hybrids, incorporating 2 cups of whole wheat flour, taste terrific. The apricots are a good source of vitamin A, fibre and iron.

Ingredients

1 and 1/2 cups chopped dried apricots

I cup orange juice or apricot nectar

2 cups whole wheat flour

2 cups all-purpose flour

4 tsp baking powder

1 and 1/2 tsp salt

1 tsp baking soda

2 eggs, lightly beaten

1 cup granulated sugar

2 cups mashed ripe bananas (4 large)

6 Tbsp melted margerine

1 and 1/2 cup milk

 

Method:

In a small saucepan, heat chopped apricots in juice until the mixture comes to a boil. Remove immediately from heat and cool slightly.

In medium bowl, combine flours, baking powder, baking soda and salt.

In large bowl combine beaten eggs, sugar, mashed banana, melted margerine and milk and apricot/juice mixture.

Stir dry ingredients into wet, just until combined.

Spoon batter into lightly greased muffin tins.

Bake at 350 degrees for 20 -22 minutes. Enjoy!