Scrumptious Sugar-Free Apricot Pecan Muffins
What is the secret behind these amazing sugar-free, delicious, moist muffins? Dried apricots! And the aroma? My daughter exclaimed, “I would buy a scented candle that smells like this!” She didn’t wait for the muffins to cool. Need I say more?
Servings: 12 | Prep time: 15 min | Cook time: 20 min
3/4 cup dried apricots, chopped
1 cup boiled water
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, beaten
2/3 cup buttermilk
4 ounces canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans, plus 3 T. for topping
¼ cup natural flaked coconut
Preheat oven to 350˚ F. Line a muffin tin with paper inserts.
Place the chopped apricots in a pyrex bowl and pour the hot water over the apricots. Let sit for 10 minutes and then drain.
Mix the flour, baking powder, baking soda, and salt in a large bowl.
Mix the eggs, buttermilk, canola oil, and vanilla extract in a medium bowl. Stir the wet ingredients into the dry ingredients until combined. Fold in the apricots, pecans and coconut.
Spoon the batter into individual muffin cups. Bake 20 minutes or until golden brown.