Apricot And Chevre Muffins Recipes

Steps:

• Combine apricot pieces and lemon juice. Cream shortening and sugar, beat in egg and stir in apricots.
• Sift flour, baking powder, salt and nutmeg; add to first mixture alternately with milk.
• Add chopped nuts with last portion of flour.
• Fill greased muffin tins two thirds full.
• Sprinkle a little granulated sugar on top of each muffin.
• Bake about 20 minutes at 350 degrees F.
• Makes 12 muffins.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
• In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
• Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

Steps:

• Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners.
• In a bowl, combine the yogurt, rice milk, and lemon juice and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the sugar, the shortening, and the egg replacer, mixing on medium speed for 20 seconds.
• Add the rice milk mixture and the vanilla. Mix for 20 seconds.
• In a separate bowl, combine the flour mix, cornmeal, xanthan gum, baking powder, baking soda, and salt.
• Add the dry ingredients to the wet and mix on low speed until just combined, about 20 seconds.
• Turn off the mixer and fold in the apricots.
• Fill the liners with batter. They will be heaping. Smooth the tops slightly with a knife. Sprinkle the tops of the muffins with the remaining 2 teaspoons sugar.
• Bake in the center of the oven for 30 minutes, or until lovely golden brown on top, rotating once about halfway through. Transfer the muffins to a cooling rack.

Steps:

• Preheat oven to 400°F
• Line fifteen 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, baking powder, and salt; set aside. In a large skillet melt 2 tablespoons of the butter over medium heat.
• Add shallots; cook and stir until tender.
• Stir in dried apricots and the 2 tablespoons honey; set aside.
• In a large bowl combine the remaining 2 tablespoons butter and the goat cheese.
• Beat with an electric mixer on medium to high speed for 30 seconds.
• Add brown sugar; beat until combined.
• Beat in eggs until combined.
• Alternately add flour mixture and half-and-half to brown sugar mixture, beating after each addition just until combined.
• Stir in apricot mixture and thyme.
• Spoon batter into the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 15 to 17 minutes or until tops spring back when lightly touched.
• Cool in muffin cups on a wire rack for 5 minutes.
• Remove from muffin cups. Serve warm. If desired, serve with additional honey.