I made these muffins a few weeks ago on my apricot binge, but am just now getting to posting the recipe. You could easily use any stone fruit and get tasty results. These little muffins are great to pack along as a healthy snack.
1 cup all purpose flour
1 cup white whole wheat flour
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/8 tsp salt
1 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
½ tsp ground nutmeg
1 Tbs flaxseed meal
2 cups very ripe, mashed apricots
1 egg equivalent (I used 1 ½ tsp Ener-g egg replacer powder beaten with 2 Tbs water)
2 Tbs oil
1/2 cup slivered almonds
Mix flours, sugars, salt, baking soda and spices in a bowl and set aside. Put mashed apricots in a large bowl. Add beaten egg replacer and oil. Stir in the almonds then stir in the flour mixture. Pour into lined muffin tins. Bake at 350 for approximately 20 min. Cool muffins in pan 5 min; remove from pan and finish cooling on wire rack. Makes approximately 24 muffins.
If you would like to make this as a bread, just pour the batter into a greased 9×5 bread pan and cook for 45-50 minutes. The fruit tends to make the batter a little heavy though, so don’t expect a light and fluffy bread. It still would be great toasted with a bit of jam.