I have a Pin board where I collect recipes from all over the internet. While I use it for recipes that look easy and delicious, I also use it to keep track of recipes I want to try on my family – in particular, recipes for baked sweets. As you’ve heard me discuss many times previously, I am the big sweet and fat tooth in my family. I love baking with sugar, butter, and eggs. Everyone else – my mom, dad, and brother – are pretty ho hum when it comes to sweets and fattening foods. It’s like God made a mistake when he distributed the sweet/fat-loving genes and accidentally gave them all to me.
Anyway, given that I love to bake for other people, I always use special occasions, like birthdays, as excuses to get out my mixing bowl(s) and make some kind of treat. Because the rest of my family doesn’t share in my enthusiasm for all things sweet or fat, I tend to gravitate towards recipes that are are less fattening and not overly sweet, but still sound delicious for someone like me. One of those recipes that filled the bill was for pecan muffins. The original recipe called for pecans and peach preserves, but given that I didn’t have enough pecans at hand or any peach preserves, I decided to use walnuts and apricot preserves instead. The muffins still turned out delicious with the substitutions, but I must admit, they were merely good and not great. I couldn’t really taste the apricot, but there sure were plenty of crunchy walnuts.
WALNUT APRICOT MUFFINS – Adapted from Bake or Break blog
Yield: 10 standard-sized muffins
1-3/4 cups all purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1/2 cup apricot preserves
1 large egg
1 tsp vanilla extract
2/3 cups chopped walnuts, toasted
1) Adjust oven rack to the center of the oven. Preheat oven to 375 F.
2) Line 10 standard-sized muffin cups with paper liners.
3) Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Set aside.
4) In a separate bowl, mix sour cream, preserves, egg, and vanilla until combined.
5) Stir flour mixture into sour cream mixture, mixing until just combined. (A wooden spoon works well for this).
6) Stir in walnuts.
7) Divide batter evenly among the 10 muffin cups. Fill the extra empty cups with water.
8) Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 to 20 minutes.
9) Cool for 15 minutes on a rack before serving.
Do you bake for non-sweet tooths? What types of recipes do you rely on? Please share in the comments.