Year-Round Cinnamon Apricot Muffins

Name: Year-Round Cinnamon Apricot Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters Apricot Jam (I used Fiordifrutta Organic Fruit Spread – see notes above); 1 teaspoon baking powder (reduce to 1 teaspoon for high altitude); 2 Tbsps grapeseed, canola, or melted coconut oil; 1 large egg (see note below); 237 milliliters all-purpose, whole wheat pastry, or gluten-free flour (see notes below); 1 teaspoons ground cinnamon; 59 milliliters honey (I used Fiordifrutta brand for this, too!); 2 Tbsps non-dairy milk alternative or orange juice; 0 teaspoons salt; 1 teaspoons vanilla extract

Year-Round Cinnamon Apricot Muffins is a dairy free and vegetarian morn meal. One portion of this dish contains roughly 7g of protein, 36g of fat, and a total of 551 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have pastry, honey, orange juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Preheat your oven to 350ºF. If needed, grease 6 muffin cups (not required for silicone) or line them with cupcake liners.In a medium-sized bowl, whisk together the flour(s), baking powder, cinnamon, and salt. Set aside.In a separate bowl, mix the jam, oil, honey, egg, oil, 2 tablespoons milk alternative or orange juice, and vanilla.Gently fold the dry ingredients into the wet, until everything is just combined. If the batter is too thick, add the extra tablespoon of liquid. I prefer the batter a little on the thick side, but it should still be pourable.

Ingredients you will need

Baking Powder