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Pistachio and apricot muffins

For these pistachio and apricot muffins I used gluten-free flour and plant-based milk, but you can make it with normal flour and milk too. It’s easy, zingy , moist and yummy - ideal for Spring and during the Easter holidays.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 large eggs
  • 150 g muscovado sugar
  • 200 ml almond or oat milk
  • 50 ml vegetable oil
  • 1 tsp vanilla extract
  • 250 g gluten-free self-raising flour
  • 50 g gluten-free oats
  • 50 g pistachios
  • 50 g dried apricots chopped
  • 1 lemon zested
  • Decoration:
  • Dried apricots
  • Lemon juice
  • Icing sugar

Method
 

  1. Preheat the oven to 170°C.
  2. Put the pistachio kernels in a small food processor, and whiz for a few seconds. You should get coarse mixture ( alternatively chop them roughly).
  3. In a large mixing bowl, whisk eggs and sugar until light & fluffy. Add the oil, milk and vanilla. Sift in the flour and mix well. Add the oats, lemon zest, pistachio and apricot bits, then gently combine.
  4. Spoon the mixture into silicon muffin moulds or into the holes of a muffin tin, lined with paper baskets. You should get 6 large or 12 small muffins.
  5. Bake for about 10-15 minutes until the muffins have risen but the batter on the top is still soft.
  6. Meanwhile soak 6-12 apricots in some lemon juice.
  7. Take the muffins out of the oven and lay the soaked apricots on the top of them, slightly pushing them into the batter.(You can brush them with some apricot jam or honey, if you like)
  8. Bake for another 10 minutes or so, until the top is golden.
  9. Let them cool in the moulds then move them to a wire rack.
  10. Dust with icing sugar just before serving.