Apricot-Pecan Muffins


  • 1 cup boiling water
  • 1 1/2 cups dried apricots, chopped
  • 2 cups unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup honey
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1 cup orange juice
  • 2 large eggs, beaten
  • 1/4 cup almond oil or canola oil


  1. Preheat oven to 375. Line two 12-cup muffin tins with baking liners or spray with non-stick spray.
  2. Pour boiling water over chopped apricots and set aside to soften. Once soft, remove from water.
  3. Sift flours, baking powder, baking soda and salt into a bowl. Add pecans. Stir juice, eggs, oil and honey into softened apricots. Add to dry ingredients and mix just enough to moisten. Fill muffin cups 2/3 full.
  4. Bake 20-25 minutes or until beginning to brown. Remove from oven and serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *