Ingredientes para Apricot Ginger Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg
- 1/2 teaspoon ground ginger
- 1 cup milk
- 1/2 cup melted unsalted butter
- 1 1/2 cups chopped dried apricots
- 1 tablespoon grated orange peel
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1 tablespoon grated orange peel
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Cómo preparar Apricot Ginger Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground ginger, and 1/4 teaspoon salt.
- In a separate bowl, whisk together 1 large egg, 1 cup milk, 1/2 cup melted unsalted butter, 1 tablespoon grated orange peel (optional), and 1 1/2 cups chopped dried apricots.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill the muffin liners about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
26g
Fat
18g
Carbs
7g
