LOTS of batter! At least enough for six more full-sized muffins so I made an additional pan of mini-muffins which is perfect for tasting but not indulging in a whole one.:) Pros: Delicious orange flavor and scent
These were very tasty and the few changes I made made them even better for you. I used all white whole wheat flour and Splenda brown sugar. I substituted natural applesauce for the oil and also added chopped walnuts. So the finished muffins (I use a muffin top pan so that I can freeze them and then toast them for a fresh tasting muffin) were higher in fiber and protein (the nuts) and lower in fat and calories without sacrificing a bit of flavor.
Because the muffins are not full of sugar the apricot pieces flavor really pops out.
After filling the muffin pan I had left over batter. The recipe calls for making a dozen but had more batter than that. They tasted ok but my dried apricots didn't plump up enough to make it a little more moist.
The recipe says it makes 12 muffins but I had more batter left over after baking 12 muffins. They taste ok but am disappointed that I have more batter left over And since I am the only one easting these muffins I didn't keep the remaining batter. My dried apricots didn't plumb up as I think they should have. Maybe I didn't do that part correctly. I love the nutritional value of them. And would probably make them again.
I love these muffins!! They are wholesome and healthy and apricots are one of my favorites!! I found you can really fill the muffin pans and use all of the batter. They don't run over the cups and make a mess.
I also liked being able to load the muffin tins right up and was impressed with how well the muffins rise. The recipe made a dozen muffins like it said not like some recipes I've tried. I'll make these again but will try using less orange zest reducing the amount of dried apricots and making the dried apricot pieces very small - my family isn't crazy about big chunks of apricot.
I love these muffins! They were exactly what I needed to curb my sweet tooth. The muffins only needed 15 mins of baking time. The recipe called for orange zest but I didn't have an orange on hand so I used a 1/2 tsp of orange extract to add a little orange flavour. Also I used 1/2 cup of the splenda brown sugar instead of the 1 cup of brown sugar to save on a few calories. I will be making these ones again for sure.
I loved them - and they loved me!
good hint for all recipes using dried fruit: soak the dried fruit in hot water. i use a electric kettle and pour just enough water to cover the fruit. soak for about 20 min and i guarantee your baked goods will added moisture.
These were much tastier and more satisfying than I expected. Juiced and zested two organic valencia oranges. The flavor was very orangey but excellent. They were moist enough as well. I too had excess batter but plopped it atop each muffin space. They cooked well and didn't overly spread. Released well from pan. Overall 'worth the calories' and will make again.
I was pleasantly surprised after I made these...they were fantastic! I didn't have any batter that I couldn't fit into my tins and the muffins after 15 min were quite large. My picky eater loves these better than any of the other muffins that I make on this site. Will most definitely do these again.
Orange muffins or apricot muffins? I like these. I made them for a quick breakfast that I can grab and take to work in the morning. What I did not like was that these taste too orange-y and not like apricot. Maybe I'll try apricot juice instead of orange next time. Pros: healthy ingredients moist easy to make Cons: Not the flavor I expected
