My son Monte and I both love fresh apricots. Living in Southern California, we’re lucky to get them in abundance. I created this recipe for him. He loves the subtly sweet cornmeal muffin punctuated by bites of tart apricot. (Okay, I admit I’m paraphrasing—he is only five.)
Recipe information
Yield
makes 12 muffins
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners.
Step 2
In a bowl, combine the yogurt, rice milk, and lemon juice and set aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the sugar, the shortening, and the egg replacer, mixing on medium speed for 20 seconds.
Step 4
Add the rice milk mixture and the vanilla. Mix for 20 seconds.
Step 5
In a separate bowl, combine the flour mix, cornmeal, xanthan gum, baking powder, baking soda, and salt.
Step 6
Add the dry ingredients to the wet and mix on low speed until just combined, about 20 seconds.
Step 7
Turn off the mixer and fold in the apricots.
Step 8
Fill the liners with batter. They will be heaping. Smooth the tops slightly with a knife. Sprinkle the tops of the muffins with the remaining 2 teaspoons sugar.
Step 9
Bake in the center of the oven for 30 minutes, or until lovely golden brown on top, rotating once about halfway through. Transfer the muffins to a cooling rack.
