{"id":37,"date":"2011-08-15T13:27:26","date_gmt":"2011-08-15T11:27:26","guid":{"rendered":"http:\/\/zoeselina.com\/?p=37"},"modified":"2013-06-13T13:32:55","modified_gmt":"2013-06-13T11:32:55","slug":"apricot-muffins","status":"publish","type":"post","link":"https:\/\/zoeselina.com\/?p=37","title":{"rendered":"Apricot muffins"},"content":{"rendered":"<div id=\"attachment_38\" style=\"width: 310px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-38\" class=\"size-medium wp-image-38\" alt=\"Apricot muffins\" src=\"https:\/\/zoeselina.com\/wp-content\/uploads\/2013\/06\/apricot_muffins_lrg-300x225.jpg\" width=\"300\" height=\"225\" srcset=\"https:\/\/zoeselina.com\/wp-content\/uploads\/2013\/06\/apricot_muffins_lrg-300x225.jpg 300w, https:\/\/zoeselina.com\/wp-content\/uploads\/2013\/06\/apricot_muffins_lrg-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><p id=\"caption-attachment-38\" class=\"wp-caption-text\">Apricot muffins<\/p><\/div>\n<p>I started my new job on Monday last week, and by Friday I had somehow managed to volunteer to supply some sort of home-baked snack for my team at Monday\u2019s team meeting. I thought about making my Victoria Sponge, but didn\u2019t like the idea of trying to cover it with whipped cream on Monday morning with a toddler clinging to my leg. Not to mention trying to get it to work in one piece, given that it would have to ride under the <span class=\"GRcorrect\" id=\"GRmark_fc96784c55bfd30c8671e78a85571bfa4fd5e32c_pram:0\">pram<\/span>. So instead I decided to make apricot muffins. I found a couple of recipes online and combined them to come up with what turned out to be a very tasty result.\u00a0I did some in paper muffin cups and some with a silicone muffin tray. If you\u2019re using a muffin tray, make sure the muffins are cooled before you attempt to pop them out. It\u2019s a good idea to run a butter knife or rubber spatula around the edge to loosen them.<\/p>\n<p><!--more--><\/p>\n<p>Here\u2019s the recipe:<\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>130g dried apricots<\/li>\n<li>250g plain flour<\/li>\n<li>150g white sugar<\/li>\n<li>1 tsp baking soda or 2tsp baking powder<\/li>\n<li><span class=\"GRcorrect\" id=\"GRmark_e8c2867e523f9cf4c988b8b8aeccf8b74f6e4bc0_pinch:0\">pinch<\/span> of salt (omit if using baking powder)<\/li>\n<li>55g melted butter<\/li>\n<li>60ml vegetable oil<\/li>\n<li>Just under 1 cup milk (read method below)<\/li>\n<li>1 tbsp white vinegar<\/li>\n<li>1 egg<\/li>\n<\/ul>\n<h3>Method<\/h3>\n<p>Preheat the oven to 200\u00baC. Grease a 12 cup muffin tray, or use paper muffin cups.<\/p>\n<p>Place apricots into a small bowl, and cover with boiling water. Let stand for 5 minutes, drain and repeat.<\/p>\n<p>In a medium bowl, stir together the flour, sugar, baking soda and salt.<\/p>\n<p>Put the vinegar into a measuring cup and fill to one cup. Stir gently.<\/p>\n<p>In a separate bowl, whisk together the melted butter, oil, milk mixture and egg.<\/p>\n<p>Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps.<\/p>\n<p>Drain water from apricots, chop them into small chunks and mix them into the batter.<\/p>\n<p>Spoon in even amounts into the prepared muffin cups.<\/p>\n<p>Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed.<\/p>\n<p>Cool in the pan\/cups on a wire rack. (Dust with icing sugar if desired.)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I started my new job on Monday last week, and by Friday I had somehow managed to volunteer to supply some sort of home-baked snack for my team at Monday\u2019s team meeting. I thought about making my Victoria Sponge, but didn\u2019t like the idea of trying to cover it with whipped cream on Monday morning [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3],"tags":[],"class_list":["post-37","post","type-post","status-publish","format-standard","hentry","category-food-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pdYBA-B","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/zoeselina.com\/index.php?rest_route=\/wp\/v2\/posts\/37","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zoeselina.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zoeselina.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zoeselina.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/zoeselina.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37"}],"version-history":[{"count":1,"href":"https:\/\/zoeselina.com\/index.php?rest_route=\/wp\/v2\/posts\/37\/revisions"}],"predecessor-version":[{"id":39,"href":"https:\/\/zoeselina.com\/index.php?rest_route=\/wp\/v2\/posts\/37\/revisions\/39"}],"wp:attachment":[{"href":"https:\/\/zoeselina.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zoeselina.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zoeselina.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}