So this week, the magic left over ingredients from cooking dinners are........ Apricot nectar and sour cream!! Being me, I can't let anything go to waste so I decided to use up all of these ingredients to make a lunchbox snack for my partner.
The use of the sour cream and baking soda makes for a delightfully light and fluffy muffin. I think if I made them again I would add some dried apricot as these muffins didn't really turn out very apricotty. Having said that, dried apricots aren't really my partner's "thing" so I omitted them this time. To be honest, you could use this recipe as a base for different flavours of muffin (maybe add in some dried strawberries and white chocolate and you have strawberries and cream flavour, add some dark chocolate chunks for chocolatey ones, white chocolate and macadamia, dates, almonds, there are so many possibilities!!) Get creative! :)
Apricot and White Chocolate Muffins (makes 15)
Ingredients
60 g Butter, softened
200 g (1 cup) Sugar
1 cup Apricot nectar
3/4 cup Sour cream
2 1/4 cup Plain flour
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Cinnamon
Pinch of salt
120 g (2/3 cup) White chocolate, roughly chopped (could use white chocolate chips)*
30 g (1/3 cup) Walnuts, chopped*
*= You could just add any dried fruit, nuts or chocolate chips that you desire. (make it up to one cup). You could also omit if you want a plain muffin.
Method
1. Preheat oven to 180 degrees Celcius.
2. Line a muffin tray with muffin pans.
3. Beat butter and sugar together with electric beaters.
Beaten butter and sugar.
4. Add sour cream, eggs, and apricot nectar and mix well (I whisked it as it was making a mess with the electric beater).
Ready to mix!
All whisked together.
5. Add flour, baking powder, salt and baking soda. Mix until combined (you can use a hand beater for this part).
Adding the dry ingredients.
6. Stir through the white chocolate, cinnamon and walnuts or any other things you would like to mix through.
Adding the mix-ins
7. Spoon the batter into the muffin pans to 2/3 of the way full and bake at 180 degrees Celcius for 25-30 minutes or until browned on top and a skewer comes out clean when inserted into the centre.
Ready to bake!!
8. Remove from oven and allow to sit in pans for 5 mins before removing.
Waiting to be ready.
9. Enjoy!
Delicious as an afternoon treat!
What would you add to your muffins?
