Ginger-Apricot Muffins

Name: Ginger-Apricot Muffins
Yield: Serves 6
Ingredients: ⅔ cup (5 fl oz/160 ml) canola oil; 2 large eggs; ½ cup (4 fl oz/125 ml) whole milk; ½ cup (3 oz/90 g) finely chopped crystallized ginger; ¼–½ cup (2½–5 oz/75–155 g) apricot preserves; ⅓ cup (3 fl oz/80 ml) apricot nectar; ¼ tsp salt; 1 cup (8 oz/250 g) granulated sugar; 2 Tbsp coarse sugar, such as turbinado; 1 Tbsp baking powder; 2¼ cups (11½ oz/360 g) all-purpose flour

Preparation info

Serves
6

Difficulty
Medium

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

Ginger is such a happy-go-lucky flavor. It makes me want to jump right out of bed and head for the brunch table.

Ingredients

2¼ cups (11½ oz/360 g) all-purpose flour
1

Preserve
Cake
Vegetarian
Breakfast

Method

Preheat the oven to 400°F (200°C). Line 12 standard muffin cups with paper liners, or grease with butter and dust with flour, tapping out the excess. Butter the top of the muffin pan.

In a bowl, sift together the flour, granulated sugar, baking powder, and salt. In another bowl