Ingredients for Apricot Bran Honey Cakes
- 1 cup dried apricots
- 2 tablespoons butter
- 1/4 cup apricot nectar
- 2 tablespoons honey
- 1 1/2 cups all-purpose flour
- 1/2 cup bran cereal
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Brown Sugar (quantity not found in recipe instructions)
- Vanilla (quantity not found in recipe instructions)
- Plain Yogurt (quantity not found in recipe instructions)
- Egg (quantity not found in recipe instructions)
- Egg White (quantity not found in recipe instructions)
- Cooking spray (for coating 7 ramekins)
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How to Make Apricot Bran Honey Cakes
- Preheat oven to 400°F (200°C).
- In a small saucepan, combine 1 cup dried apricots, 2 tablespoons butter, 1/4 cup apricot nectar, and 2 tablespoons honey.
- Bring to a boil over high heat, then reduce heat and simmer for 4 minutes, or until apricots are plump. Remove from heat and let cool completely.
- Gently spoon 1 1/2 cups all-purpose flour into dry measuring cups, leveling with a knife.
- In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup bran cereal, 1 teaspoon baking soda, and 1/4 teaspoon salt.
- Add 1/2 cup granulated sugar to the flour mixture and stir until just combined.
- Gently fold in the cooled apricot mixture until evenly distributed.
- Coat 7 ramekins (approximately 6-ounce capacity) with cooking spray.
- Spoon 1/2 cup of batter into each prepared ramekin.
- Place ramekins on a shallow baking sheet.
- Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool on a wire rack for a few minutes before serving.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
124g
Fat
36g
Carbs
16g
