Gluten Free Apricot Walnut Muffins Recipes

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GLUTEN-FREE APRICOT-WALNUT MUFFINS



Gluten-Free Apricot-Walnut Muffins image

Provided by Melissa Clark

Categories     breakfast, brunch, easy, side dish

Time 1h

Yield 12 muffins

Number Of Ingredients 11

Butter to grease the pan
350 grams gluten-free flour mix a little over 3 cups, purchased or homemade (see recipe)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
180 grams dark brown sugar (about 1 cup)
1 teaspoon kosher salt
2 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1/2 cup grapeseed or coconut oil
40 grams chopped dried apricots (about 1/3 cup)
40 grams toasted chopped walnuts (about 1/3 cup)

Steps:

  • Heat the oven to 350 degrees, with a rack in the middle. Grease a muffin tin.
  • Whisk together flour, baking soda, baking powder, sugar and salt.
  • In a separate bowl, whisk together the eggs, buttermilk and oil until well combined; add to the dry ingredients, using a rubber spatula to mix until the batter is almost fully incorporated. Add the apricots and walnuts and mix until all traces of flour are gone.
  • Fill muffin tins 3/4 full. Bake until golden brown, the top is firm to the touch, and a toothpick comes out clean, about 30 minutes. Turn the tin around halfway through. Cool on a rack for 15 minutes. Run a knife along the edges of the muffins and unmold. Finish cooling muffins on a rack.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 209 milligrams, Sugar 16 grams, TransFat 0 grams

NUTTY APRICOT MUFFINS



Nutty Apricot Muffins image

I tried apricots when I didn't have the usual muffin ingredients one time - and this recipe is the result! We enjoyed them, and I've made them often since.

Provided by Taste of Home

Time 45m

Yield 12 muffins.

Number Of Ingredients 13

1 cup dried apricots, cut up
1 cup boiling water
1/2 cup butter, softened
1 cup sugar
3/4 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1/2 cup chopped nuts
TOPPING:
1/4 cup sugar
1/4 cup orange juice

Steps:

  • In a small bowl, combine apricots and water. Let stand 5 minutes. Drain well and set aside. In a large bowl, cream butter and sugar until fluffy. Add sour cream and mix well. Combine dry ingredients and add to butter mixture. Mix on low only until combined. Fold in orange peel, nuts and apricots. Batter will be very stiff. Spoon into well-greased muffin tins, filling each cup almost to the top. Bake at 400° for 18-20 minutes or until done. Combine sugar and orange juice; dip tops of warm muffins in mixture.

Nutrition Facts :

GLUTEN-FREE APRICOT MUFFINS



Gluten-Free Apricot Muffins image

Provided by Gluten Free & More

Categories     Breakfast     Dessert

Time 40m

Number Of Ingredients 9

1 cup dried apricots (, chopped)
2 cups gluten free all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher or fine sea salt
¾ cup Wholesome Organic Sugar
1 cup buttermilk
½ cup melted unsalted butter
1 large egg
2 tablespoons Wholesome Organic Turbinado Sugar

Steps:

  • Preheat oven to 350 degrees. Line a standard muffin pan with cupcake liners.
  • Place the apricots in a heat proof bowl and cover with boiling water. Let sit for 5 minutes.
  • In a large mixing bowl, whisk together the flour, baking soda, and salt. Make a well in the center.
  • In another mixing bowl, combine the sugar, buttermilk, butter, and egg. Add the wet ingredients to the dry ingredients and mix just until combined. Drain the apricots and fold into the batter.
  • Divide the mixture evenly among the prepared muffin tins. Top with the turbinado sugar. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes.

Nutrition Facts : Calories 235 kcal, Carbohydrate 37 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 36 mg, Sodium 283 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving

HEALTHY APRICOT WALNUT MUFFINS



Healthy Apricot Walnut Muffins image

Delicious combination of three whole grains, sweet tangy apricots, and crunchy walnuts. Great for breakfast or a make ahead snack to eat when you are on the go. Easy to make, preparation and cooking time total 30 minutes.

Provided by vboese

Categories     Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups white whole wheat flour or 1 1/2 cups white bread flour
3/4 cup uncooked oatmeal, any kind
1/2 cup wheat germ or 1/2 cup another 1/2 cup flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 eggs, lightly beaten
3/4 cup buttermilk or 3/4 cup milk
3 tablespoons melted butter
1/2 cup chopped dried apricot
1/2 cup chopped walnuts

Steps:

  • In large bowl mix together flour, oatmeal, wheat germ, brown sugar, baking soda, baking powder, salt, cinnamon, and mix all well together.
  • Add eggs, buttermilk, mix in flour mixture. Next add melted butter and mix well. Line muffin pan with liners or spray with nonstick spray. Divide muffin batter evenly between 12 muffin liners. Top each muffin with chopped walnuts and lightly sprinkle with additional cinnamon and granulated sugar over each.
  • Bake muffins in 375 degrees preheated oven for 20 minutes. Test muffins for doneness with a toothpick, set toothpick in middle of muffin and if the tooth pick comes out clean the muffins are done, otherwise bake a couple additional minutes and test again. To see additional photos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com.

TOASTED OAT MUFFINS WITH APRICOTS, DATES, AND WALNUTS



Toasted Oat Muffins with Apricots, Dates, and Walnuts image

Toasting oats adds such great flavor to these muffins. I've tried them with chopped fresh apple and raisins too. Feel free to change up the fruits and nuts based on what you have on hand.

Provided by LauraF

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 16

1 cup rolled oats
1 cup all-purpose flour
⅓ cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
1 pinch ground allspice
⅓ cup toasted walnuts, chopped
⅓ cup chopped dried apricots
⅓ cup chopped dates
½ cup butter, melted and cooled
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.
  • Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.
  • Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.
  • Whisk melted butter, buttermilk, egg, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix briefly until batter is combined. Scoop batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to wire racks to cool.

Nutrition Facts : Calories 215 calories, Carbohydrate 26.4 g, Cholesterol 36.7 mg, Fat 11 g, Fiber 2 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 327.2 mg, Sugar 12.2 g

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