Apricot Muffins with Almond-Streusel Topping Recipe

  • Comments Off on Apricot Muffins with Almond-Streusel Topping Recipe

Whether you are on a diet for weight loss or simply want to eat healthy and watch your nutrition cooking your own food will give you a lot more control over your diet plan. Let recipes like these (we have thousand of recipes, old and new) inspire you to get cooking and put together your own meal plans.

Recipe Category: Almond

Recently Viewed

Keto Chia Pudding Recipe
Chia Pudding With Almond Milk
Almond Cookies
Almond Flour Pizza Crust
Recipes With Almond Butter
Almond Cake

Apricot Muffins With Almond-Streusel Topping Recipe

Ingredients

Prep Time: 25 Minutes – Start to Finish: 1 Hour 5 Minutes – Makes 14 muffins

Muffins

  • ½ cup sorghum flour
  • ½ cup tapioca flour
  • ½ cup white rice flour
  • ¼ cup garbanzo and fava flour
  • ¼ cup potato starch
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • 2 eggs cup gluten-free almond milk, rice milk, soymilk or regular milk
  • ½ cup sunflower oil or melted ghee
  • ½ cup granulated sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon gluten-free vanilla
  • ½ cup chopped dried apricots

Topping

  • ¼ cup melted ghee
  • ½ cup packed brown sugar
  • ½ cup slivered almonds, toasted*

Method

  1. 1 Heat oven to 400°F
  2. Place paper baking cup in each of 14 regular-size muffin cups; spray paper cups with cooking spray (without flour)
  3. In small bowl, stir all flours, the potato starch, baking powder, baking soda, xanthan gum and salt; set aside
  4. 2 In medium bowl, beat eggs, milk, oil, granulated sugar, vinegar and vanilla until well blended
  5. Add flour mixture; stir until dry ingredients are moistened
  6. Stir in apricots
  7. Divide batter evenly among muffin cups, filling each until batter is ½ inch from top of paper baking cup
  8. 3 In another small bowl, mix all topping ingredients until crumbly
  9. Sprinkle evenly over batter in cups
  10. 4 Bake 25 to 30 minutes or until tops of muffins spring back when touched lightly in center
  11. Cool 10 minutes
  12. Remove from pans to cooling racks
  13. Carefully remove paper baking cups
  14. *To toast almonds, spread in ungreased shallow pan
  15. Bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown
  16. Muffin: Calories 300; Total Fat 15g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 40mg; Sodium 230mg; Total Carbohydrate 35g (Dietary Fiber 1g); Protein 3g

Full List of Almond Recipes
Full List of Topping Recipes

Cole Slaw Recipe:
Blend or process all ingredients except cabbage and carrots. Toss with cabbage and Continue Reading →

Coleslaw:
Shred your Napa cabbage fine and slice your scallions; put them in a big mixing bowl In a medium skillet, over low heat, saute the sesame seeds and almonds in the butter Continue Reading →

Meal Prep Ideas:
In a shaker cup (or similar cup with a secure lid), shake or mix together the almond milk and protein powder Add the mixture and all of the remaining ingredients (except Continue Reading →

Pancake Mix:
AT HOME: 1. In an airtight plastic bag, combine flour, cornmeal, powdered buttermilk, powdered egg whites, sugar, baking powder, baking soda, cinnamon, salt, blueberries Continue Reading →

Comments are closed.