Carrot Apricot Muffins
(recipe, John Peterson & Angelic Organics)
It's hard to imagine anything more tempting than a batch of freshly baked muffins. The kitchen smells sweet and spicy, and those steamy little gems look so comforting, so tasty, so easy to eat more than one . . .
- Butter for greasing the muffin pan
- 2 cups all-purpose flour
- ½ cup sugar
- ¼ cup brown sugar
- 2 tsp. baking powder
- ½ tsp. salt
- 2 large eggs
- ½ cup butter, softened
- ⅓ cup buttermilk
- 2 tsp. orange-juice concentrate
- ½ cup chopped dried apricots
- 1½ cups grated carrots
- ½ cup chopped walnuts or almonds
- Preheat the oven to 400 degrees. Generously coat a 12-cup muffin pan with butter or line it with paper muffin cups. Set the pan aside.
- Mix the flour, sugar, brown sugar, baking powder, and salt in a large bowl.
- In a separate large bowl, beat the eggs. Beat in the butter, buttermilk, and orange-juice concentrate. Slowly add the flour mixture, stirring lightly and briefly, until just combined. (Avoid overmixing the batter, as this makes muffins dense and tough.)
- Add the apricots to the flour mixture. Stir in the carrots and nuts until the ingredients are just combined.
- Ladle the batter into the prepared muffin pan, filling each cup no more than three-quarters full. Bake the muffins until a toothpick inserted near their centers comes out clean, 20 to 25 minutes. Cool for 10 minutes on a wire rack before serving.