Apricot Ginger Muffins
Ingredients:
2 C. All purpose flour
2 tsp. Baking powder
1/2 tsp. Baking soda
1 Tbsp. Dry ginger
1/2 C. Light cream
1 C. Granulated sugar
2 Eggs, beaten
1 C. Apricot puree, ( 6 to 7 apricots, halved )
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. Grease a 12 cup muffin pan. Set aside
3. Blend flour, b. powder, b. soda and dry ginger together in a small bowl. Blend well
4. Beat eggs together in a small bowl until light and frothy
5. Combine light cream, beaten eggs, sugar and apricot puree together in a large bowl.
6. Stir ingredients together with a wire whisk or a large spoon until batter is very smooth
7. Add dry ingredients to mixture and mix all ingredients together just until flour is absorbed into the batter
8. Pour batter into greased muffin cups filling 2/3 full. Place muffins in preheated oven for 20 minutes or until lightly browned.
9. Remove from oven and allow to cool before removing from baking pan.
Servings: 12 muffins
