Apricot Orange Almond Muffins

Apricot Orange Almond Muffins
By: Jennifer Appel

2 cups flour
1 Tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg, lightly beaten
1 cup buttermilk
2/3 cup firmly packed brown sugar
½ cup (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup chopped dry apricots
2 Tablespoons finely grated orange zest
3-4 Tablespoons sliced almonds

Preheat oven to 400 degrees. Thoroughly grease a muffin tin (10-12).

In a large bowl, combine the flour, baking powder, baking soda, and salt. Make a well in the center of the flour mixture. In another bowl, combine the egg, buttermilk, sugar, melted butter, vanilla, and almond extract. Once combined, stir in the apricots and zest. Add the mixture all at once to the flour mixture, and stir until just moistened. The batter may be somewhat stiff.

Spoon the batter into the prepared tin, filling each cup ¾ full. Sprinkle each muffin with a few sliced almonds.

Bake 16-20 minutes, or until cake tester inserted comes out clean.

Cool muffins in the pan on a wire rack for 10 minutes. Remove from the pan and serve slightly warm.

Makes 10-12 muffins