π§ Apricot-Pecan Muffins π§
What is it?
Apricot-Pecan muffins are delightful, moist muffins that combine the sweet and slightly tart flavor of dried apricots with the crunch and richness of pecans. These muffins are perfect for breakfast, brunch, or a delicious snack.
History:
Muffins have a long history, dating back to ancient times. However, the modern concept of the muffin, as we know it today, likely originated in Britain during the 18th century. The addition of dried fruits and nuts in muffin recipes became popular during the 19th century, a tradition that continues to this day.
Components:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter (melted)
- 2/3 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup dried apricots (chopped)
- 1/2 cup pecans (chopped)
Steps to Prepare:
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Preheat the Oven: Preheat your oven to 350Β°F (175Β°C) and line a muffin tin with paper liners or grease it.
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Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
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Prepare Wet Ingredients: In another bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract.
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Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as it can make your muffins tough.
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Add Apricots and Pecans: Gently fold in the chopped dried apricots and pecans. This will add a burst of fruity flavor and delightful crunch to your muffins.
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Fill Muffin Cups: Spoon the muffin batter into the prepared muffin cups, filling each about 2/3 full.
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Bake: Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Cool: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Time Needed:
The preparation and baking of these Apricot-Pecan muffins should take around 30-40 minutes in total. This includes preparation time, baking time, and a little time for cooling. It’s a relatively quick and easy recipe to satisfy your muffin cravings!
Enjoy your delicious homemade Apricot-Pecan muffins! ππ©βπ³π¨βπ³π₯π
Nutrition facts and health information for Apricot-Pecan Muffins:
Nutrition Facts (per serving, approximate):
- Calories: 250-300
- Total Fat: 12-15 grams
- Saturated Fat: 6-8 grams
- Cholesterol: 35-45 milligrams
- Sodium: 200-250 milligrams
- Total Carbohydrates: 32-38 grams
- Dietary Fiber: 2-3 grams
- Sugars: 16-20 grams
- Protein: 4-5 grams
Key Health Information:
- Caloric Content: These muffins are relatively moderate in calories, making them a suitable choice for a quick breakfast or snack.
- Fat: The fat content comes primarily from butter and pecans. While they provide flavor and texture, be mindful of your overall fat intake.
- Saturated Fat: Butter is a source of saturated fat. Try to consume such treats in moderation to maintain heart health.
- Cholesterol: This recipe includes eggs, which contribute to cholesterol content. If you’re concerned about cholesterol, you can explore egg substitutes.
- Sodium: The sodium content is moderate, but you can reduce it by using unsalted butter.
- Carbohydrates: Muffins are carb-rich due to flour and sugar. Complex carbohydrates from the flour offer energy, but sugars should be monitored.
- Fiber: The recipe includes some dietary fiber, though it’s not a high-fiber food. Consider adding more fiber-rich ingredients for added health benefits.
- Protein: The protein content is moderate. Adding more nuts or seeds can enhance the protein content.
Remember, moderation is key when enjoying these muffins. They can be a delightful treat but should be part of a balanced diet for optimal health. π§π₯πββοΈποΈββοΈ
