Apricot Muffins

These are one of those recipes to use up that stuff that you have in your cupboard or in the freezer that never quite manage to get used.  I made up the apricot pulp an froze it last year absolutely sure I would make more jam from it later.

Well almost 12 months have passed and when I did my last freezer inventory I found it again.  As the jam I already made was mostly still sitting on the shelf I decided the last thing this house needed was more apricot jam.. it was time to get creative.

Apricot Muffins

approx 12 Muffins

2 C Wholegrain Spelt flour

2 tsp baking powder

1/2 C dried coconut

1/2 tsp salt

1/2 C Coconut Oil/Butter, melted

1/2 C Sugar

2 Large Eggs

1 C Stewed Apricot Pulp

1/4 Tsp Vanilla Essence

**1/2 C Apricot Jam (optional)

Preheat oven to 180C

Combine Spelt Flour, baking powder, dried coconut, salt and sugar.  Mix well

In a bowl place eggs, coconut oil, Apricot pulp and vanilla essence.  Beat until combined.

Add wet to dry and stir until all the dry ingredients are just moist.

Half fill the cups of a muffin tray with the mix.  Using a measuring teaspoon squish a rounded hole into the middle of the mix.  Then add around a tsp of jam into the well.  Add further mix until the cups reach around 3/4 full

Cook for around 25 min or when the muffins test as cooked.  

*Allow to cool before inverting from the tray as any jam that may be on the outside will be likely to cause burns