Friday, February 26, 2010

Upside down Apricot Muffins

With spring around the corner these muffins are the perfect breakfast to impress guests, or even your children. I combine a bean and corn meal batter with apricots and honey for a bright flavor. Brew up a cup of coffee and enjoy.

1 cup Bean puree
2 tablespoons Flax meal
1/4 cup Corn meal
1 teaspoon Baking soda
2 tablespoons Egg (beaters or scrambled)
1 teaspoon Milk (almond, soy etc)
1/4 teaspoon Lemon rind
1 Orange or Tangerine
1 cup Dried apricots
1/4 cup Honey

Preheat oven to 350. Place beans, flax, corn meal, baking soda, egg and milk in bowl and mix well. Grate lemon rind and orange rind into bowl (you really cant have too much of this!). Add honey and mix well.
Grease muffin tins (very well!), you do not want to use muffin cups. Take Apricots and cut whole apricot into halves or fourths. Line the bottom of the muffin cups with 1 layer of apricots so that you cannot see bottom of tin. Pour batter over apricots in the muffin tins. Bake for 15-20 minutes, until brown. Let muffins cool, then place baking sheet on top of muffin pan and flip over so muffins are upside down. The muffins will fall out of the tins apricot side up, leaving you with a beautiful delicious muffin!