Zesty Apricot Raisin Cashew Muffins
Indulge in these delightful Zesty Apricot Raisin Cashew Muffins, perfect for breakfast or as a sweet snack. The combination of sweet apricots and plump raisins provides a burst of flavor in every bite, while a hint of coriander adds a unique touch. Topped with crunchy cashews, these muffins are not only delicious but also easy to make. Share them with family and friends, and watch them disappear quickly!
N/A
Servings
183
Calories
14
Ingredients
Ingredients
Butter or margarine
1/2 cup (softened)
Sugar or Splenda sugar substitute
3/4 cup (granulated)
Egg
1 (large)
Water
1 cup (room temperature)
Powdered milk (instant)
4 tablespoons (sifted)
Lemon
1/2 (zest and juice)
All-purpose flour
2 cups (sifted)
Baking powder
1 1/2 teaspoons (fresh)
Baking soda
1 teaspoon (fresh)
Salt
1/2 teaspoon (table)
Coriander
1 teaspoon (ground)
Raisins
1/2 cup (plump)
Dried apricot
1/2 cup (chopped to raisin size)
Cashews
1/2 cup (chopped)
Instructions
1
Preheat your oven to 400°F (200°C) and prepare a 12-cup muffin tin by either greasing it with vegetable spray or lining each cup with cupcake liners.
2
In a small bowl, whisk together the water and powdered milk until well combined; set aside to thicken slightly.
3
In a large mixing bowl, cream together the softened butter (or margarine), sugar (or Splenda), and egg until the mixture is smooth and fluffy.
4
Add the prepared milk mixture, lemon zest, and lemon juice to the butter mixture, stirring until fully incorporated.
5
In a separate bowl, combine the all-purpose flour, baking powder, baking soda, salt, coriander, raisins, and chopped apricots. Mix thoroughly to ensure even distribution of dry ingredients and fruits.
6
Create a well in the center of the dry ingredients, pour in the wet mixture, and gently stir until just combined. The batter should remain lumpy; do not overmix.
7
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
8
Generously sprinkle the chopped cashews on top of each muffin.
9
Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
10
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Nutrition Information
7.8g
Fat
27.7g
Carbs
2.8g
Protein
0.7g
Fiber
8.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What flavor profile can I expect from these muffins?
These muffins offer a sweet taste from apricots and raisins, a zesty brightness from lemon, and a unique aromatic touch from ground coriander, all topped with crunchy cashews.
How many muffins does this recipe yield?
This recipe is designed to fill a standard 12-cup muffin tin, yielding 12 muffins.
What oven temperature is required for baking?
The oven should be preheated and set to 400°F (200°C) for baking these muffins.
Can I use a sugar alternative in this recipe?
Yes, the recipe suggests you can use either granulated sugar or Splenda sugar substitute.
How should I prepare the muffin tin?
You can either grease the 12-cup muffin tin with vegetable spray or line each cup with cupcake liners.
What is the unique spice used in these muffins?
Ground coriander is the secret ingredient that adds a unique flavor profile to these muffins.
How do I make the milk mixture?
Whisk together 1 cup of water and 4 tablespoons of instant powdered milk in a small bowl and let it thicken slightly before using.
What ingredients are creamed together first?
The softened butter or margarine, sugar (or Splenda), and one large egg are creamed together until smooth and fluffy.
What type of nuts are used for the topping?
Chopped cashews are generously sprinkled on top of the batter before baking for a crunchy finish.
How small should the dried apricots be cut?
Dried apricots should be chopped to roughly the same size as a raisin to ensure even distribution.
How much all-purpose flour is needed?
The recipe requires 2 cups of sifted all-purpose flour.
Can I use margarine instead of butter?
Yes, you can use either 1/2 cup of softened butter or 1/2 cup of softened margarine.
What is the secret to mixing the batter?
Create a well in the center of the dry ingredients and stir in the wet mixture gently until just combined; the batter should remain lumpy.
What happens if I overmix the muffin batter?
Overmixing can lead to tough muffins; it is important to stir only until just combined so the batter stays lumpy.
How much should I fill each muffin cup?
Fill each prepared muffin cup about two-thirds of the way full with the batter.
How long do these muffins take to bake?
The muffins typically bake for 25 to 30 minutes.
How do I check if the muffins are finished baking?
Insert a toothpick into the center of a muffin; if it comes out clean and the tops are golden brown, they are done.
Should the muffins cool in the pan?
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.
What are the calories per muffin?
Each muffin contains approximately 183 calories.
How much fat is in one serving?
There are about 7.8 grams of fat in each muffin.
What is the carbohydrate count for these muffins?
One muffin contains approximately 27.7 grams of carbohydrates.
How much protein is provided in each muffin?
Each muffin provides about 2.8 grams of protein.
What type of lemon parts are used?
The recipe uses both the zest and the juice of half a lemon.
Is there a lot of fiber in these muffins?
These muffins contain a small amount of fiber, approximately 0.7 grams per serving.
How much sugar is in a single muffin?
There are approximately 8.5 grams of sugar per muffin.
Are raisins the only fruit used?
No, the recipe includes both 1/2 cup of plump raisins and 1/2 cup of chopped dried apricots.
Is any special preparation needed for the baking powder and soda?
The recipe recommends using fresh baking powder and baking soda for the best rise.
What kind of salt should be used?
Standard table salt is used for this recipe, specifically 1/2 teaspoon.
Can I serve these muffins warm?
Yes, these muffins are delicious whether enjoyed warm or at room temperature.
What is the texture of the cashews used for the topping?
The cashews should be chopped to provide a crunchy texture on top of each muffin.